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Caramel Crumb Bars

Caramel crumb bars with a buttery oat shortbread base and a thick caramel center that sets into a sliceable, golden layer. The oat crumble comes back on top for crisp edges and a rich caramel pull when cut.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 360
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
  • 0.1 flaky sea salt for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then line a 9x13 pan with parchment for easy lifting. Keep the pan ready so the hot base can be topped right after baking.
Oat crumble base
  1. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, baking soda, and salt, then cut in the cold cubed butter until crumbly. Stop when the mixture looks like coarse crumbs with no large butter chunks.
  2. Press 2/3 of the crumble firmly into the prepared pan. Bake for 12 minutes, until the edges look set and lightly golden.
Caramel filling
  1. Melt unsalted butter and brown sugar over medium heat until smooth. Stir steadily as it thickens and looks glossy.
  2. Add heavy cream and light corn syrup, then continue cooking until the caramel reaches 235F. Watch the thermometer closely as the color deepens and bubbles become more active.
  3. Remove from heat, then stir in vanilla and salt. The caramel should look thick and pourable before you spread it.
  4. Pour the hot caramel over the baked base. Spread to the corners, keeping the layer even so it bakes uniformly.
Finish and bake
  1. Crumble the remaining oat mixture over the caramel in an even layer. Leave small gaps so the caramel can bubble through as it bakes.
  2. Bake for 18-20 more minutes at 350F until the top is golden. The caramel should be visibly set around the edges even if the center is slightly softer.
Cool and cut
  1. Sprinkle flaky sea salt on top while the bars are warm. Let the salt adhere for a noticeable crunch.
  2. Cool completely before cutting, so the caramel firms up and slices cleanly. For neat bars, wait until fully room temperature before lifting and portioning.

Notes

Pro tip: use a candy thermometer for the caramel—hitting 235F is what gives you a thick, sliceable center without turning hard. Store covered in the fridge for up to 5 days; for best texture, bring to room temperature for 10-15 minutes before serving. Freezing is yes—freeze bars in a single layer, then thaw overnight in the refrigerator. For a gluten-light swap, use a 1:1 gluten-free all-purpose flour blend in place of all-purpose flour (oats are naturally gluten-free but may be processed in shared facilities).