Ingredients
Scale
- For the Crust:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- For the Gooey Caramel Filling:
- 1 (14 oz / 397g) can sweetened condensed milk
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (113g) unsalted butter
- 1 teaspoon vanilla extract
- For the Crumble Topping:
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) rolled oats (not instant)
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (113g) cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
- Prepare the Crust: In a medium bowl, combine 1 1/2 cups flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in the 1/2 cup cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes, or until lightly golden. Set aside.
- Make the Gooey Caramel Filling: In a medium saucepan over medium heat, combine the sweetened condensed milk, 1/2 cup packed light brown sugar, and 1/2 cup butter. Bring to a gentle boil, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, continuing to stir, until the mixture thickens slightly and turns a light caramel color. Remove from heat and stir in the vanilla extract.
- Pour the warm caramel filling evenly over the pre-baked crust in the pan.
- Prepare the Crumble Topping: In the same bowl (no need to wash), combine 1 cup flour, 1/2 cup rolled oats, and 1/2 cup packed light brown sugar. Cut in the 1/2 cup cold cubed butter until the mixture forms coarse, pea-sized crumbs. Sprinkle this crumble topping evenly over the caramel layer.
- Bake for an additional 20-25 minutes, or until the crumble topping is golden brown and the caramel is bubbling around the edges. A slight jiggle in the center is okay, as it will set as it cools.
- Cool Completely: This is the most crucial step for clean cuts! Let the bars cool in the pan on a wire rack for at least 2-3 hours, or ideally, chill in the refrigerator for 1-2 hours after they've cooled to room temperature. Once thoroughly chilled, use the parchment paper overhang to lift the entire slab from the pan and cut into squares or rectangles.
Notes
For an extra layer of flavor, you can sprinkle a pinch of sea salt flakes over the caramel layer before adding the crumble topping for a delightful salted caramel twist. These bars keep well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze individual bars in freezer-safe bags for up to 2 months. Thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 bar
- Calories: 385
- Sugar: 42g
- Sodium: 165mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg