Description
Enjoy these Salted Caramel Crumble Bars with a buttery oat crust, a luscious caramel layer, and a crunchy crumble topping. Perfect for satisfying your sweet tooth, these bars blend sweet and salty flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 teaspoon sea salt (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt. Stir until well mixed.
- Pour in the melted butter and vanilla extract. Mix until the mixture resembles coarse crumbs.
- Reserve about 1 cup of this mixture for the topping.
- Press the remaining mixture firmly into the bottom of a greased 9×9-inch baking pan.
- Bake for about 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let it cool slightly.
- For homemade caramel, combine 1 cup of granulated sugar in a saucepan over medium heat, stirring until melted and golden.
- Carefully add 1/2 cup of heavy cream (it will bubble) and stir until smooth.
- Remove from heat and stir in 1/4 cup of unsalted butter and a pinch of salt. Let it cool slightly.
- If using store-bought caramel, warm it slightly in the microwave.
- Pour the caramel sauce evenly over the cooled crust.
- Sprinkle the reserved crumble mixture evenly over the caramel layer.
- Sprinkle sea salt over the top.
- Return the baking pan to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the caramel is bubbly.
- Remove from the oven and let it cool completely in the pan on a wire rack.
- Once cooled, cut into squares and enjoy!
Notes
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- These bars can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes