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5 from 16 votes

Caramel Chocolate Oatmeal Bars

A brown sugar oatmeal bar layered with salted caramel and milk chocolate chips. No mixer required!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: bars
Servings: 9 bars

Ingredients

Oatmeal bars

  • 3/4 cup (1 1/2 sticks, 170 g) unsalted butter melted
  • 3/ 4 cup (160 g) packed light brown sugar
  • 1 tablespoon vanilla extract
  • 1 cup (120 g) all-purpose flour
  • 1 cup (100 g) old fashioned oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips milk or semi-sweet

Caramel sauce

Instructions

  • Prep oven and pan. Preheat oven to 350°F (177°C). Line an 8×8-inch pan with aluminum foil or parchment paper and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
  • Combine wet ingredients. In a large mixing bowl, whisk together the melted butter, brown sugar, and vanilla until smooth.
  • Add dry ingredients. Add the flour, oats, baking soda, and salt, and stir with a wooden spoon or spatula until combined. Mixture will be thick.
  • Bake half of the dough. Add half of the mixture to the prepared pan and smooth the top. Set the remaining dough aside. Bake in a preheated 350°F for 10 minutes.
  • If making caramel: Combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth. Optionally stir in 1/2 teaspoon salt, or to taste. Set aside. You can also use store-bought caramel sauce (depending on brand, caramel might not be as thick and pronounced in flavor).
  • Finish prep for bars. After 10 minutes, remove pan from the oven and sprinkle with the chocolate chips. Slowly pour the caramel sauce over the chocolate, leaving a small border to the edge. The caramel has a tendency to stick to the foil, so I make sure to not spread the caramel right to the edge. Crumble the remaining oatmeal cookie dough over the top.
  • Finish baking. Return pan to oven and bake for about 15-18 minutes, until edges are lightly browned and center is bubbling slightly. If using a glass pan, your bars may take slightly longer.
  • Allow to cool. Allow bars to cool for 1-2 hours completely in the pan before slicing and serving to allow the caramel time to firm up. (Time may vary on cooling, and may take longer). You can speed up the process and cover the bars and place in the fridge.

Notes

  • Storage - Store at room temperature for up to 2-3 days, covered.
  • Freezing - You can freeze for up to 3 months. Be sure to cool completely and wrap well. Then thaw at room temperature before serving.
  • Pan size - You can use a 9x9 pan but they won't be as thick. Or double the recipe and bake in a 9x13 pan. You will need to bake these longer, 20-25 minutes. If baking in a glass pan, increase baking time slightly. 
  • Caramel - You want to use soft, chewy caramels (Werther's chewy caramels are easiest to open, or Kraft caramels also work). Do not use hard caramel candies. If you don't want to make your own caramel, then use 3/4 cup of store-bought caramel. The thicker the better. Different brands may lend different results in thickness and flavor of caramel. If yours is too thin, try stirring in 1 Tablespoon flour. 
  • Oats - I prefer old-fashioned, but quick oats will also work but will lend a slightly powdery texture and different consistency. 
  • Butter - I use unsalted but if using salted butter, then omit the extra salt. 
  • Slightly adapted from Averie Cooks