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Caramel Crumb Bars

Caramel crumb bars with a buttery shortbread-oat crumble base and topping, then a thick gooey caramel layer baked until golden. The caramel is cooked to 235°F for a rich set, then cooled completely so clean slices hold their shape.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
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
  • 1 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, ensuring overhang for easy lifting. (Visual cue: parchment sits flat with no wrinkles.)
  2. Make the crumble by combining all-purpose flour, rolled oats, brown sugar, cinnamon, baking soda, and salt, then cut in cold unsalted butter until crumbly. (Visual cue: mixture resembles damp sand with no large butter chunks.)
  3. Press 2/3 of the crumble firmly into the pan to form an even layer. (Visual cue: surface is tightly packed and smooth.)
  4. Bake the pressed base for 12 minutes at 350°F, until it looks set and lightly golden at the edges. (Time range: about 12 minutes.)
Cook caramel and assemble
  1. Make the caramel by melting unsalted butter and brown sugar over medium heat until smooth. (Visual cue: mixture turns glossy and uniform.)
  2. Add heavy cream and light corn syrup, then continue cooking to 235°F. (Time range: about 8-12 minutes, depending on your pan; cue: candy thermometer reads 235°F.)
  3. Remove the caramel from the heat and stir in vanilla and salt until fully incorporated. (Visual cue: caramel becomes glossy and slightly thickened.)
  4. Pour the caramel over the hot base. (Visual cue: caramel settles into an even layer.)
  5. Crumble the remaining oat mixture over the caramel, covering it as evenly as possible. (Visual cue: top is shaggy and fully covers the caramel.)
  6. Bake for 18-20 minutes at 350°F until the topping is golden. (Time range: 18-20 minutes; cue: crumbs look crisp and browned.)
Finish and cut
  1. Sprinkle flaky sea salt over the warm bars. (Visual cue: salt flakes visibly dot the golden top.)
  2. Cool completely before cutting so the caramel sets cleanly. (Visual cue: bars look firm, not wobbly, when the pan is gently moved.)

Notes

Pro tip: use a candy thermometer to hit 235°F—this is what gives the caramel its thick, sliceable set. Store covered in the refrigerator up to 5 days; for best texture, bring to room temperature before serving. Freezing works for up to 2 months (wrap tightly), then thaw in the fridge. For a gluten-reduced swap, use certified gluten-free rolled oats and a 1:1 gluten-free all-purpose flour blend.