• 1 c. Sugar
  • 1 Tbsp. Instant Espresso Powder
  • ⅛ tsp. Cream of Tartar
  • ¼ c. Water
  • ⅓ c. Heavy Cream
  • 1½ c. All-Purpose Flour
  • 1½ c. Rolled Oats
  • ¾ c. Brown Sugar
  • ¾ tsp. Baking Soda
  • ¾ tsp. Salt
  • 12 Tbsp. (1½ sticks) Unsalted Butter, melted
  • ¼- 1/2 tsp. Flaky Sea Salt (such as Maldon)
  1. In a large saucepan, combine sugar, espresso powder, and cream of tartar. Pour in ¼ c. water and place over high heat. Let it bubble, undisturbed, until it reaches 250°. Slowly pour in cream while stirring. Remove from heat and cool.
  2. Preheat oven to 350°. Line a 9"x9" baking pan with foil and lightly grease.
  3. In a large bowl, combine flour, oats, brown sugar, baking powder, and ¾ tsp. salt. Whisk until well combined. Add melted butter and stir until large crumbs form.
  4. Press half of the crumbs into the prepared pan and bake for 15 minutes. Allow to cool briefly before continuing.
  5. Spread caramel over cooled bar base. Sprinkle caramel with flaky sea salt. Cover caramel with remaining crumbs and bake for 20-25 minutes until top is lightly golden.
  6. Cool completely. Remove from pan and cut into squares or rectangles.
Recipe by strawberryplum at