Go Back
Three bars stacked on a black plate.

Caramel Crumb Bars

These delicious and easy to prepare Caramel Crumb Bars are going to be your new favourite recipe. They're so simple! The base and topping are made from the same mixture and are filled with a delicious, creamy caramel. Try them today!
Course Afternoon Tea, Dessert, Morning Tea
Cuisine International
Prep Time 10 minutes
Cook Time 27 minutes
Cooling Time 1 hour
Total Time 1 hour 37 minutes
Servings 12 people
Calories 315kcal
Author Alexandra


Base & Topping Mixture:

  • 1 ½ cup (225 g) all purpose/plain flour See Note 1
  • 1 ½ cup (120 g) rolled oats See Note 2
  • ¾ cup (185 g) unsalted butter, melted
  • cup (70 g) brown sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon baking/bicarb soda
  • oil spray

Caramel Filling:

  • ½ cup (125 g) unsalted butter
  • ½ cup (100 g) brown sugar
  • 395 g can of condensed milk See Note 3


  • Preheat your oven to 175 Degrees C (350F).
  • Line a 27cm x 18cm (11″ x 7″) tin with baking paper. (Allow an overhang - it makes it easier when removing the slice!) Coat the baking paper with some oil spray.

To Make the Base & Topping Mixture:

  • In one bowl, combine all of the dry ingredients, except for the sugar. Mix well.
  • Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
  • Combine the contents of both bowls, and mix well.
  • Firmly press about ¾ of the mixture into the tin. (You'll need to reserve about 150g or ¾ cup of mixture).
    Bake for 12 minutes. While the slice is baking, prepare the caramel as per the instructions below.

To Make the Caramel Filling:

  • Melt the butter in the saucepan. Once melted, add in the sugar and whisk.
  • Once combined, add the condensed milk. Whisk for 5 minutes until the caramel is slightly thicker and bubbling. (Stir constantly!)
  • Pour the caramel onto your base. Gently tilt the tin to spread the caramel evenly.
    Crumble the remaining mixture, using your fingers, over the top of the caramel.
  • Bake for 12-15 minutes.
  • Remove the slice from the oven, and allow to cool for 30 minutes on your bench.
  • Put the slice in the fridge, and chill for a further 30 minutes.
    Remove the slice from the tin, and cut the slice into squares, and enjoy!


  1. Use a gluten-free all-purpose/plain flour if you require. (This has been tested, and works perfectly)
  2. Use gluten-free oats if required. 
  3. Sweetened Condensed Milk – Full fat only! Do not use low fat or skim.
  4. For the most accurate measurements when baking, we suggest you weigh your ingredients.
  5. When measuring flour, use the spoon and level method. Firmly compacting the flour by scooping the cup into it can cause your measurements to be inaccurate.
  6. The serving size and nutritional information is based on the bars being cut into 12 and one being enjoyed as a serving.
  7. The Caramel Bars really need to chill before cutting, otherwise, they will fall apart. 


Calories: 315kcal | Carbohydrates: 51g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 453mg | Potassium: 93mg | Fiber: 2g | Sugar: 27g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg