Caramel Crumb Bars Recipe
Buttery oat crumb bars layered with silky caramel and a touch of chocolate. Crisp edges, gooey center, and a sprinkle of sea salt.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 2 cup old-fashioned rolled oats
- 1 cup packed light brown sugar
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 cup unsalted butter, melted and cooled
- 12 oz soft caramel candies, unwrapped
- 0.33 cup heavy cream
- 1 tsp pure vanilla extract
- 0.75 cup semisweet chocolate chips
- 0.25 tsp flaky sea salt for finishing
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9x13-inch pan with parchment, leaving overhang. Lightly grease.
- Whisk flour, oats, brown sugar, baking soda, and fine salt in a large bowl.
- Stir in melted butter until the mixture looks damp and clumpy.
- Press about two-thirds of the mixture firmly into the pan. Reserve the rest for topping.
- Bake the crust for 10–12 minutes until set and lightly golden at the edges.
- Melt caramels with heavy cream in a saucepan over low heat, stirring until smooth. Remove from heat and stir in vanilla.
- Scatter chocolate chips over the warm crust. Pour the warm caramel over and spread gently.
- Crumble the remaining oat mixture over the caramel, leaving some caramel peeking through.
- Bake 18–20 minutes until the top is golden and the caramel bubbles at the edges.
- Cool completely in the pan. Chill 30–45 minutes for cleaner cuts, then lift out and slice into bars. Finish with flaky sea salt.
Notes
Swap chocolate chips with toasted pecans or walnuts for a nutty twist. Store bars airtight at room temperature for 2 days or refrigerate up to 5 days; warm slightly before serving for the best texture.
This recipe is an original creation inspired by classic Caramel Crumb Bars Recipe flavors. All ingredient ratios and instructions are independently developed.