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These Caramel Bars are super easy to make and impossible to stop eating! They’re layers of buttery oat crumble, gooey caramel, and a pinch of cinnamon spice that’ll bring happiness to every bite.
Best part, they bake in a 9×13 which means 24 squares to share, gift, or hoard (no judgment here).
If you’re interested in a chocolate version, try my Fudge Bars. They’re just as easy and just as delicious!
These Caramel Bars have become the official treat of our fall movie night tradition. Every year when the weather turns crisp, I whip up a batch and we settle in to watch Gilmore Girls. There’s something about cold evenings, a cozy blanket, and these gooey bars that officially marks the start of our favorite season.
What I love about these is they taste like something from a high-end bakery but you’re making them at home… a whole 9×13 pan of them too. The cinnamon and nutmeg with the caramel and chewy oat crumble make them taste like cozy fall days. Plus they’re way easier than they look which is a bonus.
For more caramel goodness, try my Caramel Cinnamon Cake, Caramel Apple Pie Dip, or this 3 Ingredient Caramel Sauce.
Caramel Bars Ingredients
These bars are mostly pantry staples, so I bet you have most of what you need right in your kitchen. Keep reading for the list and a few important notes.
- Caramels: I use pre-wrapped Kraft caramel squares because I love the flavor, they remind me of childhood. If you have another type you like feel free to use those, there are so many out there.
- Heavy Whipping Cream: This not only helps the caramel melt down, but it keeps the caramel layer soft and gooey after they bake. Do not swap this for any other type of milk or cream, the caramel needs the fat.
- All-Purpose Flour
- Baking Soda
- Spices: These bars call for a little salt, ground cinnamon, and ground nutmeg. It gives them the most cozy fall vibes.
- Unsalted Butter: Softened to room temperature. Feel free to use salted butter, just omit the additional salt.
- Light Brown Sugar
- Eggs: Also have these at room temperature so your crumble layers mix together properly.
- Vanilla Extract
- Oats: I always use old-fashioned oatmeal in baked bars because it gives them the chewiest texture. For a softer texture use quick cook oatmeal instead.
How to Make Caramel Bars
1. Make the oat crumble base. Mix together the dry ingredients. Cream together the unsalted butter and brown sugar, add the eggs and vanilla. Fold in the dry ingredients and finally the oats. Press 2/3 of the mixture into a lined pan and pre-bake for 10 minutes.
2. Prepare and add caramel layer. In a saucepan, melt the caramel squares with heavy cream. Pour it over the pre-baked base and top with the remaining oat crumble.
3. Finish baking and cool. Bake for an additional 20 minutes until golden brown. Let them cool completely before cutting into bars.
Find the complete recipe instructions with measurements below.
Storing & Freezing Information
You’ll want to store your Caramel Bars in an airtight container so they don’t dry out. If you’re stacking them in the container I highly recommend placing waxed paper between the layers to keep them from sticking together.
At room temperature they are best within 4 days and in the refrigerator for up to 7 days. If the bars become too firm when refrigerated, allow them to sit at room temperature for a few minutes to soften slightly.
You can also freeze these for up to 3 months. When freezing, wrap individual bars in parchment paper or plastic wrap before placing in the container to prevent sticking. For best texture, let frozen bars thaw at room temperature before serving.
Helpful Recipe Tips & Variations
Don’t skip the pre-baking step, this helps create a baked barrier between the caramel to prevents a soggy bottom.
Add a pinch of sea salt on top of the caramel (just after you remove them from the oven) for salted caramel bars.
Try making them a day early, they actually taste better the next day. It gives the caramel time to set up and the flavors to meld together.
Frequently Asked Questions (FAQ’s)
More Dessert Bars You Might Enjoy
Caramel Bars
EQUIPMENT
- 9×13 baking dish - aluminum
- hand mixer - with beater attachments
INGREDIENTS
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup unsalted butter - softened to room temperature
- 2 cups brown sugar - light
- 2 eggs - room temperature
- 2 teaspoons vanilla extract
- 3 cups old fashioned oats - for chewy bars, or quick cook for not as chewy
Caramel Layer
- 2 11 ounce bags caramel squares
- 3-4 tablespoons heavy whipping cream - use 4 tablespoons for super gooey bars like mine
INSTRUCTIONS
- Preheat oven to 350 °F. Line the 13×9 pan with parchment paper and lightly spray with non-stick cooking spray.
- In a small bowl whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a large bowl, cream together the unsalted butter and brown sugar until lightened in color (about 2 to 3 minutes).
- Add the eggs and vanilla extract. Combine until the egg is well incorporated and the batter is smooth.
- Add the dry ingredients and incorporate until almost all of the flour has absorbed. Pour in the old fashioned oats and fold them in by hand until distributed.
- Take 3/4 of the oat crumble dough and press it into the baking pan. Pre-bake for 10 minutes.
- In a medium sized saucepan add the unwrapped caramel squares and heavy whipping cream. Heat over medium-low heat, stirring frequently, until it is melted together and smooth.
- Pour the hot caramel over the pre-baked oat crumble and smooth it out into an even layer. Top it with the remaining 1/4 oat crumble.
- Bake for 20 minutes, or until golden brown. Allow the Caramel Bars to cool completely (preferably overnight) before removing from the pan and cutting into 16 or 24 equal slices.
RECIPE NOTES
STORING INFORMATION
- Room temperature, in an airtight container (use waxed paper if stacking), for up to 4 days.
- Refrigerated, in an airtight container, for up to 7 days.
- Frozen, wrapped in plastic wrap or parchment paper and in a reusable plastic bag, for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
