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Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 18cm x 28cm slice tray with baking paper, allowing the edges to overhang.
In a large bowl, whisk together the plain flour, rolled oats, salt and bi-carbonate of soda. Stir in the raw sugar and brown sugar and mix until smooth.
Add the vanilla extract and melted butter to the dry ingredients. Stir mixture until well combined.
Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer. Bake in the preheated oven for 15 minutes, until golden.
To make the caramel filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat. Stir continuously for 10-15 minutes or until the caramel has thickened.
Pour the caramel over the cooked base.
Sprinkle the remaining crumble mixture over the top of the caramel filling.
Bake in the oven for 20 - 25 minutes or until lightly golden.
Remove from oven and allow to cool. Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.