Salted Caramel Oatmeal Chocolate Chip Bars

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Salted Caramel Oatmeal Chocolate Chip Bars

Quick to make and irresistibly delicious, these Salted Caramel Oatmeal Chocolate Chip Bars are filled with a layer of gooey caramel and pockets of melty chocolate throughout.

Prep Time15

Cook Time25

Total Time40

Servings: bars

Calories: 155kcal

Author: Naomi Andres

Equipment

9x9-inch baking pan
parchment paper or non-stick spray
mixing bowls
measuring cups & spoons
whisk
silicone spatula

Ingredients

For the Salted Caramel Layer:

200 grams soft caramels * (about 1 cup)
2 tablespoons heavy whipping cream
¼ teaspoon sea salt

For the Batter:

½ cup salted butter ** melted
½ cup packed brown sugar
¼ cup granulated white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cup rolled oats
1 cup all-purpose flour (130 grams)
½ teaspoon baking soda
⅛ teaspoon sea salt
½ cup semisweet chocolate chips
½ teaspoon flaky sea salt

Instructions

Preheat the oven to 350℉. Line a 9X9-inch baking pan with parchment paper or grease it with butter or non-stick spray.
In a microwave-safe bowl, combine the soft caramels, cream, and salt. Melt in the microwave in 30-second increments (or in a pot over medium heat on the stove), stirring frequently until the caramels are completely melted and the mixture is smooth. Let it cool down until it is only slightly warm (still spreadable) while you make the batter. ***
200 grams soft caramels, 2 tablespoons heavy whipping cream, ¼ teaspoon sea salt
Whisk together the melted butter, brown sugar, white sugar, egg, and vanilla until smooth. Add the rolled oats, flour, baking soda, salt, and chocolate chips, and fold until fully combined.
½ cup salted butter, ½ cup packed brown sugar, ¼ cup granulated white sugar, 1 egg, 1 teaspoon vanilla extract, 1 ¼ cup rolled oats, 1 cup all-purpose flour, ½ teaspoon baking soda, ⅛ teaspoon sea salt, ½ cup semisweet chocolate chips
Spread most of the batter into a prepared baking pan, reserving about ½ cup of the mixture for topping the bars later. Spread the cooled-down caramel mixture evenly on top. Drop the reserved batter by spoonfuls on top of the caramel layer and spread it out slightly, still allowing the caramel to peek through.
Bake in the preheated oven for 25-30 minutes or until golden around the edges. Or remove before golden around 20 minutes if you want a soft-baked texture. For clean slices, wait at least 30 minutes before serving for the bars to cool down a little, or dig in right away. Enjoy!

Notes

You may use Kraft, Werthers, or other equivalent brands of soft caramels.
Add an additional ¼ teaspoon of salt to the batter if using unsalted butter.
Be sure to make the caramel mixture first, so that it has time to cool down before adding it to the pan. If the caramel is too hot, it will melt into the batter too much, and the layer will disappear. Letting the caramel cool off enough makes for a distinct layer of caramel. Don't cool it too much, though; it should still be slightly warm to the touch and spreadable.

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