Try this Caramel Crush Bars recipe, or contribute your own.
- Carbohydrate 65.3356167240581 g
- Cholesterol 30.7531250390782 mg
- Fat 11.8064187647314 g
- Fiber 1.0125 g
- Protein 1.20953125029179 g
- Saturated Fat 7.37833500932551 g
- Serving Size 1 1 Serving (85g)
- Sodium 95.8064584546578 mg
- Sugar 64.3231167240581 g
- Trans Fat 0.832735001034436 g
- Calories 360 calories
Step-by-step
- Melt butter completely.
- Mix butter with oatmeal, flour, and brown sugar. (I use my hands)
- Press 2/3 of this mixture in a greased 9x13 pan.
- Set remainder aside to use for the topping.
- Melt butter in a saucepan.
- Stir in brown sugar until smooth.
- Stir in milk until smooth.
- Pour over crust.
- Sprinkle remaining crust mixture over top.
- Bake at 375 degrees for 25 minutes or until top is golden brown.
Where does the saucepan stage fit into the mixing bowl workflow without dirtying extra dishes? Managing sequential steps efficiently relies entirely on staging your equipment before heat touches the sugar and butter. When caramel mixtures thicken on the burner, precise attention prevents scorching the dairy proteins at the bottom of the pan.
- Use a heavy-bottomed two-quart saucepan to distribute heat evenly and prevent the brown sugar and milk emulsion from breaking.
- Press exactly two-thirds of the oatmeal, flour, and butter base into the greased nine-by-thirteen-inch metal pan firmly to establish a solid structural foundation for the hot liquid layer.
- Maintain oven temperatures strictly at 375 degrees Fahrenheit, baking for twenty-five minutes until the crumb topping turns a distinct golden brown.
- Store these bars in an airtight container at room temperature for up to four days, separating layers with parchment paper to prevent sticking.
Halving this recipe fits an eight-inch square baking pan without requiring adjustments to the baking temperature or cooking duration. Precision in measurement ensures the pastry crust holds its shape under the rich sugar filling.
