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Caramel Crumb Bars

Caramel crumb bars with a buttery oat shortbread crumble baked in two layers and a thick gooey caramel center. The caramel cooks to 235F for a chewy pull, then the top turns golden and crisp before slicing.
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Prep Time 20 minutes
Cook Time 53 minutes
Total Time 1 hour 13 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble (base and topping)
  • 2.5 cup all-purpose flour
  • 2 cup rolled oats
  • 1.5 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cup unsalted butter cold, cubed
For caramel filling
  • 1 cup unsalted butter
  • 2 cup brown sugar packed
  • 0.5 cup heavy cream
  • 2 tbsp light corn syrup
  • 1 tsp vanilla
  • 0.5 tsp salt
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake the base
  1. Preheat the oven to 350F, then line a 9x13 pan with parchment so the bars lift out easily.
  2. In a bowl, combine all-purpose flour, rolled oats, brown sugar, cinnamon, baking soda, and salt.
  3. Add cold cubed unsalted butter and cut until the mixture looks like uneven crumbs.
  4. Press 2/3 of the crumble firmly into the lined pan, then bake for 12 minutes until set and lightly fragrant.
Make caramel and assemble
  1. In a cast iron skillet over medium heat, melt unsalted butter and brown sugar, stirring until smooth.
  2. Add heavy cream and light corn syrup, then cook until the caramel reaches 235F and looks glossy and thick.
  3. Remove from heat and stir in vanilla and salt, then pour the caramel over the hot baked base.
  4. Crumble the remaining oat mixture over the caramel layer, making sure it covers most of the surface.
  5. Bake for 18 to 20 minutes at 350F, until the top is golden and the caramel looks set around the edges.
Finish and cut
  1. Sprinkle flaky sea salt over the warm bars.
  2. Cool completely before cutting, so the caramel firms up and clean slices hold their shape.

Notes

Pro tip: use a reliable candy thermometer to hit exactly 235F for the caramel’s chewy pull. Store in an airtight container in the fridge for up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a lighter swap, use half the butter in the caramel with a baking spread formulated for caramel (texture may soften slightly).