Description
These decadent Chocolate Caramel Oatmeal Cookie Bars combine rich caramel sauce with chewy oatmeal cookie dough and melty milk chocolate chips, baked to perfection for a delightful treat. Perfect for dessert or a sweet snack, these bars offer a satisfying blend of flavors and textures, from buttery caramel to wholesome oats.
Ingredients
Scale
Caramel Sauce
- 1 ½ cups (300 g) granulated sugar
- ⅔ cup water, room temperature
- 10 tablespoons unsalted butter, room temperature
- ⅔ cup (159 g) heavy cream, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (125 g) all-purpose flour (for caramel)
Cookie Dough
- 3 cups (270 g) old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (400 g) light brown sugar, packed
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (for cookie dough)
- 2 cups (250 g) all-purpose flour (for cookie dough)
- 1 cup (168 g) milk chocolate chips
Instructions
- Make Caramel Sauce: To a large saucepan over medium heat, add granulated sugar and water. Gently stir and leave undisturbed until the sugar dissolves, about 10 minutes.
- Cook Sugar to Amber: Continue cooking and gently stirring until the sugar boils and turns a rich amber color, about 20 minutes.
- Add Butter and Cream: Remove from heat and whisk in butter. Slowly drizzle in heavy cream while whisking constantly until mixture is smooth and combined.
- Flavor Caramel: Add vanilla extract and salt, whisk to combine. Return saucepan to medium heat until bubbling. Simmer for 2 minutes to thicken.
- Add Flour and Cool: Remove from heat and whisk in flour until smooth. Set aside to cool slightly.
- Prepare Baking Pan and Oven: Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, covering sides, and spray with nonstick cooking spray.
- Mix Dry Ingredients for Dough: In a large bowl, whisk together oats, flour, baking soda, and salt.
- Cream Sugar and Butter: In another large bowl, use a hand mixer to cream light brown sugar and butter until fluffy. Beat in eggs and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add flour and oat mixture to the creamed butter mixture, mixing one cup at a time until fully incorporated.
- Assemble Base Layer: Spread two-thirds of the cookie dough mixture (about 3 cups) evenly into the prepared baking pan.
- Add Chocolate and Caramel: Sprinkle milk chocolate chips over the dough layer, then pour the caramel sauce evenly on top.
- Top with Remaining Dough: Drop flattened dollops of the remaining cookie dough over the caramel layer, covering it partially.
- Bake Bars: Bake in the preheated oven for 38 to 40 minutes or until edges are lightly browned.
- Cool and Chill: Let the bars cool on the counter for 30 minutes, then chill in the refrigerator for one hour to set before cutting and serving.
Notes
- Using room temperature ingredients helps create a smooth dough and caramel.
- Be careful when cooking caramel to avoid burning; color should be a rich amber.
- Lining the pan with parchment paper ensures easy removal and clean cuts.
- Chilling the bars after baking helps them firm up for neat slicing.
- Store bars in an airtight container refrigerated for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
