Easy Chocolate Chip Caramel Bars
Chewy oat cookie bars layered with melty chocolate and a gooey caramel center. Simple to mix, irresistible to eat.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 1.6 cup old-fashioned rolled oats
- 1.2 cup packed light brown sugar
- 0.75 tsp baking soda
- 0.5 tsp fine salt
- 0.75 cup unsalted butter, melted
- 1.75 tsp vanilla extract
- 1.6 cup semisweet chocolate chips
- 0.45 cup chopped pecans optional
- 12 oz soft caramel candies, unwrapped
- 0.375 cup heavy cream
- 0.25 tsp flaky sea salt for topping, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9×13-inch pan with parchment, leaving overhang.
- Whisk flour, oats, brown sugar, baking soda, and fine salt in a large bowl.
- Stir in melted butter and vanilla until the mixture turns sandy and clumps when squeezed.
- Press about two-thirds of the crumb mixture firmly into the pan to form an even base.
- Par-bake the crust for 10 minutes until lightly set.
- Melt caramels with heavy cream in a saucepan over low heat, stirring, until smooth and pourable.
- Scatter chocolate chips and pecans over the warm crust.
- Pour the warm caramel evenly over the chocolate layer.
- Crumble the remaining oat mixture over the top, leaving some gaps for caramel to peek through.
- Bake 15–18 minutes, until golden and bubbling at the edges. Cool completely, then chill 30 minutes for neat slices. Sprinkle flaky salt, slice, and serve.
Notes
Variation: Swap in dark chocolate chips and add a pinch of espresso powder to the caramel for a mocha twist. Storage: Keep bars covered at room temperature for up to 3 days, or refrigerate for a firmer texture. Freeze tightly wrapped for up to 2 months.
This recipe is an original creation inspired by classic Easy Chocolate Chip Caramel Bars flavors. All ingredient ratios and instructions are independently developed.