So I do like to try and make fun, fresh healthy foods – but not everything that I like to make is healthy. No no, definitely not. These Caramel Chocolate Oat Bars just might be the most delicious bars that I have ever tasted, oozing with chocolate and sweet, creamy caramel. One bite is just not enough. Easy to make, gooey to eat, and sure to please a crowd!
Caramel Chocolate Oat Bars are a 4 layer cookie bar comprised of one layer of chocolate and one layer of creamy caramel sandwiched between two layers of buttery oaty cookie goodness. I am drooling already…
This recipe was adapted from an original recipe by Averie Sunshine at Averie Cooks. Averie is ONE of my favorite bloggers – without a doubt. Her food is always delish – recipes are easy to follow and delish to enjoy.
These bars are so moist and butter – they are hands down my favorite type of cookie bar. And that says a lot… because I LOVE me some cookie bars. Especially Chocolate Chip Cheesecake cookie bars – oh man oh man!
But yes, you MUST try these. They are super easy – the hardest part is unwrapping all the individual caramels! You think that I’m joking but I’m totally serious! It can take a while…
If you’d like to make your own caramel you are welcome too – or if you’d like to make a double batch, use a 9 x 13 inch pan! I HIGHLY suggest that you wrap your pan in foil – and spray with a little spray butter to prevent sticking. I know it seems crazy because there is so much butter in the recipe already, but the caramel is real sticky when it oozes out into the pan.
The perfect balance of crisp buttery oats, creamy milk chocolate, and sweet caramel is seriously divine. This one is WORTH the indulging for!
Caramel Chocolate Oat Bars - the most delicious bars that you'll ever taste, oozing with chocolate & creamy caramel. Easy, gooey, & sure to please a crowd!
- 3/4 cup butter melted (I used unsalted butter, 1 1/2 sticks)
- 3/4 cup light brown sugar packed
- 1 1/2 tablespoons pure vanilla extract
- 1 cup of all purpose flour
- 1 cup of whole-rolled old fashioned oats
- 1 teaspoon baking soda
- Pinch salt optional and to taste
- 35 caramel squares unwrapped (I used individually wrapped Kraft caramels found in the candy aisle)
- 1/2 cup heavy cream
- 1 cup or more if desired semi-sweet chocolate (chips or chunks - whatever you prefer!)
Preheat Oven to 350F.
Using an 8x8 pan, line with aluminum foil and spray with cooking spray (I HIGHLY recommend this if you do not want to be left with a very sticky mess later on).
In a medium microwave-safe mixing bowl, add 3/4 cup butter and heat until melted. About 60-90 seconds on high power.
Add 3/4 cup brown sugar and 1 1/2 tablespoons vanilla extract - whisk or mix until fully combined and smooth.
Add flour, oats, baking soda, and salt (if desired) to this mixture and stir until all ingredients are moistened.
Add half of this mixture to the pre-prepared pan (does not have to be exact). Smooth out with spatula or use hands to spread as evenly as possible over bottom of pan (any holes will allow caramel to seep through!); set remaining oat mixture aside.
Bake for 10 minutes. While this cookie layer is in the oven, we can begin our caramel!
For Microwave: Heat contents on high for 60 second intervals, stirring between each heat burst. This will likely take 4-5 minutes before caramel is fully melted and will combine with cream fully. For stovetop: Put caramels and cream over medium heat in a saucepan and stir continuously until caramel and cream have fully combined and are smooth.
After initial cookie layer has been cooking for 10 minutes, remove from oven and evenly sprinkle with chocolate.
Slowly and evenly pour caramel sauce over chocolate (running hot water and soap over bowl or pan quickly will prevent a sticky solidified mess for later).
Prepare for your hands to get buttery!
Evenly crumble leftover oatmeal cookie dough over the caramel layer - don't worry if it feels like not all caramel is perfectly covered.
Return pan to oven and back for about 15 to 18 minutes or until edges are browning slightly.
Allow bars to cool completely on stove top before moving to fridge to cool for as long as possible - for best texture, we want the caramel to cool and set completely; this can take up to four hours - I recommend overnight for best result and easiest cutting into bars later on.
Remove bars from pan (remove all aluminum foil from bars, if used).
Cut and serve with milk (and napkins)!!
Storage: Bars will keep best in airtight container - If in fridge, will keep for two weeks. If at room temp, will keep for one week. If in freezer, will keep up to four months.