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Caramel Crumb Bars

Caramel crumb bars with a buttery oat shortbread crumble base, thick caramel center, and a golden crumble top. Baked twice for a sturdy bar with a gooey caramel layer you can slice cleanly after cooling.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 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 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

Method
 

Prep and preheat
  1. Preheat the oven to 350F and line a 9x13 pan with parchment, leaving overhang for easy lifting. Keep the pan ready for pressing and baking.
Make the oat crumble
  1. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, baking soda, and salt in a mixing bowl. Add cold cubed unsalted butter and cut until the mixture looks like coarse crumbs.
  2. Press 2/3 of the crumble mixture firmly into the prepared 9x13 pan. Bake for 12 minutes until set and lightly fragrant.
Make the caramel and fill
  1. Melt unsalted butter and brown sugar over medium heat until smooth. Add heavy cream and light corn syrup, then cook to 235F, stirring to prevent scorching.
  2. Remove the caramel from the heat and stir in vanilla and salt. Pour the caramel over the hot baked base so it spreads evenly.
  3. Crumble the remaining oat mixture over the caramel in an even layer. Bake 18-20 minutes until the top is golden.
Finish
  1. Sprinkle flaky sea salt over the warm bars. Cool completely before cutting so the caramel firms up and slices cleanly.

Notes

For the smoothest caramel, use a candy thermometer and avoid boiling over—stop the moment the caramel hits 235F. Store airtight at room temperature up to 3 days or refrigerate up to 7 days; freeze bars up to 2 months (thaw overnight in the fridge). For a lighter option, substitute half the butter in the crumble with plant-based baking sticks for a similar crumb texture.