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Salted Caramel Chocolate Chip Oat Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 36 reviews
  • Author: Julia
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delicious Salted Caramel Chocolate Chip Oat Cookie Bars feature layers of rich homemade salted caramel, hearty oatmeal chocolate chip cookie dough, and chopped nuts baked to golden perfection. These bars combine buttery caramel with melty chocolate and a hint of sea salt, making them an irresistible treat perfect for sharing or indulging any time.

Ingredients

Scale

Homemade Salted Caramel

  • 3/4 cup granulated sugar (150g)
  • 1/4 cup + 2 tbsp water (90g)
  • 4 1/2 tbsp unsalted butter, sliced
  • 1/4 cup + 2 tbsp heavy cream, room temperature (100g)
  • 1 tsp vanilla extract
  • Hefty pinch kosher salt
  • 7 tbsp all purpose flour (60g)

Oatmeal Chocolate Chip Cookie Dough

  • 1 cup quick oats (95g)
  • 1 1/4 cup all purpose flour (165g)
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, room temperature (110g)
  • 1 cup dark brown sugar, packed (210g)
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips (85g)
  • 3/4 cup dark chocolate chips (130g)
  • 3/4 cup walnuts or pecans, finely chopped (95g)

Finishing

  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare the Caramel Ingredients: Gather all caramel ingredients. Ensure the heavy cream is at room temperature to prevent the caramel from seizing. Warm it briefly in the microwave if needed.
  2. Make the Caramel: In a heavy-bottomed saucepan, add water and granulated sugar. Stir gently to mix without splashing sugar on the sides. Place over medium heat and allow sugar to dissolve undisturbed until it bubbles and turns clear.
  3. Cook the Sugar to Amber: Watch the sugar color change from clear to light golden to rich amber. Gently nudge for even cooking if uneven browning occurs. Once amber, remove from heat immediately.
  4. Add Butter and Cream: Whisk in the sliced butter. Slowly pour in the room temperature heavy cream while whisking until smooth. Then whisk in vanilla extract and kosher salt.
  5. Simmer and Thicken Caramel: Return the saucepan to medium heat and let the mixture bubble for about 2 minutes. Remove from heat and whisk in the all purpose flour until fully incorporated. Set caramel aside.
  6. Preheat Oven and Prepare Pan: Preheat oven to 350°F. Grease and line an 8×8 inch baking dish with parchment paper, ensuring sides are covered for easy removal.
  7. Mix Dry Ingredients: In a medium bowl, whisk together quick oats, all purpose flour, baking powder, and kosher salt. Set aside.
  8. Cream Butter and Sugar: In a large bowl, mix the softened butter and dark brown sugar until smooth, using a wooden spoon or electric mixer.
  9. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until combined.
  10. Combine Dry and Wet Ingredients: Pour the dry ingredient mixture into the wet mixture and mix gently until just combined but still slightly floury. Fold in 1/2 cup semisweet chocolate chips just before fully mixing in the flour.
  11. Layer Dough and Nuts: Spread about two-thirds of the cookie dough evenly into the prepared baking dish as a crust. Top evenly with the finely chopped walnuts or pecans.
  12. Bake First Layer: Bake in the oven for 8 minutes, then remove and refrigerate the leftover dough to firm up.
  13. Add Chocolate and Caramel Layers: After 8 minutes of baking, remove the pan, top the crust with an even layer of dark chocolate chips. Warm caramel if thickened and pour an even layer over the chocolate chips.
  14. Add Remaining Dough: Dollop the remaining cookie dough in blobs over the caramel layer.
  15. Bake Final Bars: Bake for 25 minutes or until the top is very lightly golden.
  16. Cool and Chill: Let the bars cool at room temperature for 30 minutes, then chill in the refrigerator for about an hour to set.
  17. Slice and Serve: Use a knife to loosen edges if needed, lift bars using the parchment paper, sprinkle with flaky sea salt, and cut into 16 bars.

Notes

  • Room temperature heavy cream is essential for smooth caramel; cold cream causes caramel to seize.
  • Use parchment paper fully covering the baking dish sides for easy bar removal.
  • Chill leftover dough to make it easier to dollop on top of the bars.
  • Flaky sea salt enhances the sweet-salty flavor contrast in the finished bars.
  • Store bars in an airtight container in the fridge for up to 5 days.
  • To soften caramel if it thickens too much upon cooling, gently reheat on the stove.

Nutrition

  • Serving Size: 1 bar
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 110 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Find it online: https://citrusoven.com/salted-caramel-chocolate-chip-oat-bars-recipe/