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Caramel Crumb Bars

Caramel crumb bars with a buttery oat crumble base and topping, layered over thick caramel cooked to 235°F for a smooth, sliceable center. Each bar bakes until golden, then cools fully for clean cuts and a chewy caramel pull.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

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
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
  • 0.1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and bake base
  1. Preheat the oven to 350°F, then line a 9x13 pan with parchment. Keep the parchment overhang so the bars lift out cleanly.
  2. Make the crumble by combining flour, oats, brown sugar, cinnamon, baking soda, and salt, then cut in the cold butter until crumbly. Stop when the butter is evenly distributed and the mixture looks like coarse crumbs.
  3. Press 2/3 of the crumble firmly into the prepared pan. Bake for 12 minutes at 350°F until set and lightly golden at the edges.
Cook caramel and finish bars
  1. Make the caramel by melting butter and brown sugar over medium heat. Stir until smooth and glossy.
  2. Add the heavy cream and corn syrup, then cook to 235°F. Keep stirring so the caramel reaches the correct temperature evenly without scorching.
  3. Remove the caramel from the heat and stir in vanilla and salt. Pour the caramel over the hot base right away.
  4. Crumble the remaining mixture over the caramel in an even layer. Bake for 18 to 20 minutes at 350°F until the top is deep golden.
  5. Sprinkle with flaky sea salt, then cool completely before cutting. Letting it cool fully prevents caramel from oozing out when you slice.

Notes

For best texture, press the base firmly so it holds together under the caramel. Store bars in an airtight container in the refrigerator for up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use lactose-free butter and cream and keep the caramel temperature at 235°F for reliable set.