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Easy Chocolate Caramel Oatmeal Bars

Easy Chocolate Caramel Oatmeal Bars

Buttery oat layers sandwich a gooey caramel and melty chocolate center for an irresistible, crowd-pleasing dessert bar you can mix by hand in minutes.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup old-fashioned rolled oats
  • 1.25 cup all-purpose flour
  • 1 cup light brown sugar, packed packed
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup unsalted butter, melted melted and slightly cooled
  • 1.5 teaspoon pure vanilla extract
  • 11 oz caramel bits or soft caramel candies, unwrapped use caramel bits for easiest melting
  • 0.25 cup heavy cream for smoothing the caramel
  • 1.5 cup semisweet chocolate chips
  • 0.5 cup chopped pecans optional
  • 0.25 teaspoon flaky sea salt optional, for finishing

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper, leaving overhang for easy lifting, and lightly grease the sides.
  • In a large bowl whisk together oats, flour, brown sugar, baking soda, and salt until evenly combined.
  • Pour in melted butter and vanilla. Stir until the mixture is fully moistened and forms soft clumps.
  • Press about half of the oat mixture firmly and evenly into the prepared pan to form the base. Bake for 10 minutes.
  • Meanwhile, combine caramels and heavy cream in a microwave-safe bowl. Microwave on 50 percent power in 30 second bursts, stirring between each, until smooth and pourable.
  • Remove the pan from the oven. Sprinkle chocolate chips and pecans evenly over the warm crust.
  • Slowly drizzle the melted caramel over the chocolate and nuts, spreading gently to cover without disturbing the base.
  • Crumble the remaining oat mixture evenly over the caramel layer. Sprinkle flaky sea salt if using.
  • Bake until the top is golden and the caramel is bubbling around the edges, 18 to 22 minutes. Cool completely in the pan on a rack, then chill for at least 60 minutes to set before slicing.
  • Use the parchment to lift the slab out. Cut into bars with a sharp knife. Store covered at room temperature for up to 3 days or refrigerate for a firmer texture.

Notes

For thicker caramel, reduce the cream slightly. For a cleaner cut, warm the knife under hot water and wipe between cuts. You can swap semisweet chips with milk or dark chocolate to taste.