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Caramel Crumb Bars

Caramel crumb bars with a buttery shortbread-oat crumble base and a thick caramel layer, finished with a golden crumb top. The caramel is cooked to 235°F for a gooey, sliceable middle.
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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: 330
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 cold unsalted butter, 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
  • Flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and bake the base
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment for easy lifting.
  2. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, baking soda, and salt, then cut in cold unsalted butter until the mixture looks like fine crumbs.
  3. Press 2/3 of the crumble firmly into the pan so it forms an even layer, then bake for 12 minutes until set and lightly dry at the edges.
Make caramel and assemble
  1. Melt unsalted butter and brown sugar over medium heat, stirring until smooth and glossy.
  2. Stir in heavy cream and light corn syrup, then continue cooking until the caramel reaches 235°F (visual cue: thickened caramel that coats the spoon).
  3. Remove the caramel from the heat and stir in vanilla and salt until fully combined and glossy.
  4. Pour the hot caramel over the baked base, then crumble the remaining oat mixture over the top evenly.
  5. Bake for 18–20 more minutes at 350°F until the crumb top is golden.
Finish
  1. Sprinkle flaky sea salt over the warm bars, then cool completely before cutting (visual cue: caramel should look set and not ripple when you gently tap the pan).

Notes

Pro tip: use an instant-read thermometer and cook the caramel right to 235°F to get the right gooey pull without being runny. Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. Freeze up to 2 months, thaw overnight in the fridge, then bring to room temperature for the best texture. For a lighter option, swap half the butter in the crumble for an equal amount of stick-style butter substitute (keep the caramel butter as written).