Caramel Crush Bars
Soft, buttery Caramel Crush Bars with a gooey caramel center and crumbly oat topping. Easy to bake, slice, and serve.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Saucepan
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 cup packed brown sugar
- 1 cup unsalted butter, melted
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups soft caramel bits or chopped soft caramels
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips optional for drizzle
Instructions
- Preheat oven to 350 F and line a 9 by 13 inch pan with parchment. Mix flour, oats, brown sugar, baking soda, and salt, then stir in melted butter. Reserve 1 1/2 cups of the crumb mixture, press the rest into the pan, and bake for 10 minutes.
- Warm caramel bits and heavy cream in a saucepan over low to medium heat until smooth. Remove from heat, stir in vanilla, then pour over the baked crust. Sprinkle the reserved crumb mixture on top and add chocolate chips if using.
- Bake again for 18 to 22 minutes until the top is golden and the caramel is bubbling at the edges. Cool completely before slicing into bars and serving.
Notes
- Cool completely before cutting for the cleanest slices.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
- Use parchment paper for easy lifting and clean removal.