Description
Delight your taste buds with these luscious Caramel Crush Bars, a perfect dessert combining a buttery oat crust with a rich, homemade caramel filling. These bars are easy to prepare, with a deliciously crisp base and a gooey topping that sets beautifully as it cools, making them an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups quick oats
- 2 1/4 cups all-purpose flour
- 1 1/2 cups brown sugar
- 1 1/4 cups butter, melted
Caramel Filling
- 1/4 cup butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
Instructions
- Prepare the crust mixture: Melt 1 1/4 cups of butter completely. In a large bowl, combine the melted butter with quick oats, all-purpose flour, and brown sugar. Mix thoroughly until well combined. Press two-thirds of this crust mixture evenly into a greased or parchment-lined 9×13 inch baking pan.
- Bake the crust: Place the pan in the oven preheated to 325ºF (163ºC) and bake the crust base for 10 minutes. After baking, remove it and allow it to cool completely. Keep the remaining one-third of the crust mixture aside for the topping.
- Make the caramel filling: In a medium saucepan over medium heat, melt 1/4 cup butter. Stir in the brown sugar until the mixture becomes smooth, about 1 minute. Gradually add the milk, vanilla extract, and flour one at a time, stirring constantly to prevent lumps. Bring the mixture to a slow boil and cook for approximately 3 minutes, stirring continuously until it thickens.
- Assemble the bars: Once the crust has cooled to the touch, pour the warm caramel filling evenly over it. Sprinkle the reserved crust mixture evenly on top of the caramel layer.
- Final bake: Reduce oven temperature to 300ºF (149ºC) and bake the assembled bars for an additional 20 minutes. The bars may appear slightly runny when taken out, but they will firm up completely as they cool. Allow them to cool fully before cutting into 15 servings.
Notes
- Use quick oats for a softer texture in the crust; old-fashioned oats can make the crust chewier.
- Press the crust firmly into the pan to ensure a sturdy base that holds the filling well.
- Do not skip allowing the crust to cool before adding the caramel layer to prevent melting and mixing.
- Let the bars cool completely after baking to ensure the caramel sets properly for clean slicing.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
