Insanely Good Caramel Chocolate Oatmeal Bars
These caramel chocolate oatmeal bars are everything! They’re chewy, chocolatey, caramelly (yes, that’s a made-up word) and crispy! All of the layers combine to make an absolutely unforgettable treat!
These caramel chocolate oatmeal bars are, no doubt, my favorite chocolatey dessert.
The way these layers build on each other is what makes this bar unforgettable and highly craveable!
Each layer serves a purpose and is necessary to make the end result absolutely blissful.
Keep reading to see exactly how you can make this chewy, caramel treat.
This post is about how to make craveable caramel chocolate oatmeal bars.
Insanely Good Caramel Chocolate Oatmeal Bars
What do I need to make these caramel chocolate bars?
To make these caramel chocolate bars, you will need:
- Rolled oats: Sets up the base.
- Flour: Sets up the base.
- Shredded Coconut: Adds a chewiness to the overall texture.
- Brown Sugar: Adds sweetness.
- Butter: Helps form the base.
- Semi-Sweet Chocolate Chips: Adds the chocolatey goodness.
- Caramel Sauce: Adds the caramel goodness and a chewiness to the overall texture.
Can I add nuts to this caramel chocolate bar recipe?
Yes, you can! In fact, you can add a half cup of crushed nuts (of your choosing) on top.
For this recipe, I make half of the bars without nuts (the pic on the right) and half of the bars with crushed almonds (the pic on the left). I only use 1/4 cup of crushed almonds because I only use it on half of the bars.
It’s up to you. You can choose to completely leave the nuts out or add them in. The bars taste absolutely amazing either way!
How do I make these caramel chocolate chip cookie bars?
There are two main layers to this recipe:
- the base layer
- the top layer
First, we make the base layer.
In a large bowl, combine the rolled oats, flour, coconut shreds, brown sugar, baking soda, and salt.
Then, add the melted butter and stir with a spatula until the mixture is evenly moistened. It will be crumbly.
Next, line a 9×13 inch baking pan with parchment paper. (Make sure there is excess parchment paper on each side to lift the bars out when ready).
Transfer the mixture into the baking pan.
Spread it evenly in the bottom of the pan, making sure to press firmly into a packed layer, as shown below.
Next, partially bake this layer for 12-15 minutes, just until the edges begin to brown and the top layer is very lightly toasted. Remove from the oven.
Let it cool for at least 10-15 minutes before adding the top layer. This base layer should be warm but not hot for these next steps.
Now, let’s put the top layer on.
Start with the chocolate chips and spread them evenly over the base.
Next, pour the caramel sauce evenly over the chocolate chips.
In a small bowl, mix together the flour, oats and coconut for the top layer and spread it evenly on the caramel sauce.
Using a spatula, gently press down on this layer to make sure this top layer is “stuck” to the caramel so that it becomes moistened by the caramel during baking.
If you plan on adding nuts to this bar, you can do so now. Sprinkle the crushed nuts on top and gently press down with a spatula.
Put the bars back into the oven to finish baking them.
Bake for an additional 25-27 minutes. You will know when it is done because the caramel will bubble and the top layer will become golden from absorbing the butter and caramel from the layers below, as shown below on the right side.
*Remember, I added crushed almonds to the left half.
Let the bars cool for 15 minutes and then score the bars into 24 pieces, with four rows of six. This will make cutting it through easier once it cools completely. Each piece will be about 2 inches.
Once the bars cool completely, remove them from the pan (using the parchment paper edges) and cut them all the way through.
Now it’s time to indulge in these scrumptious cookie bars!
But, make sure to stash a few away for yourself if you’re making it for a crowd, because I guarantee they will be gone and I can guarantee you will be craving more!
Store these in an airtight container at room temperature for up to two weeks.
Furthermore, you can also store these in the refrigerator or freezer! If you refrigerate or freeze these bars, just set them out at room temperature to thaw for 20-30 minutes when you are ready to eat them.
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
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🖤 Thank you for visiting and happy baking! 🙂
This post was about how to make the most delicious caramel chocolate oatmeal bars.
Insanely Good Caramel Chocolate Oatmeal Bars
Ingredients
BASE LAYER
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup unsweetened shredded coconut
- ¾ cup light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (one stick - salted or unsalted), melted
TOP LAYER
- ¾ cup semisweet chocolate chips
- ⅚ cup caramel sauce (almost 1 cup) store bought or homemade
- ⅓ cup rolled oats
- 2 tablespoons all-purpose flour
- ¼ cup unsweetened shredded coconuts
- ½ cup crushed nuts OPTIONAL
Instructions
MAKE THE BASE LAYER
- Set the oven to 350°F.Line a 9x13 inch baking pan with parchment paper. Leave excess parchment paper on both ends for easy lifting.
- In a large bowl, mix all of the base layer ingredients except for the melted butter. This includes the rolled oats, flour, shredded coconut, brown sugar, baking soda, and salt.
- Next, add the melted butter and combine until the mixture is evenly moistened. The mixture should be crumbly.
- Transfer the mixture to the lined baking pan and spread in the bottom of the pan.Press firmly into an even, packed layer.
- Partially bake this layer for 12-15 minutes until the edges begin to brown and the top is slightly toasted.
- Remove from the oven and let it cool for at least 10 minutes so that it is somewhat warm but not hot.
ADD THE TOP LAYER
- While the base is still somewhat warm, sprinkle the chocolate chips evenly over the base.
- Next, pour the caramel sauce evenly over the chocolate chips.
- In a small bowl, combine the oats, flour, and coconut shreds from the TOP LAYER INGREDIENTS and sprinkle evenly over the caramel sauce.
- With a spatula, gently press this layer down so it somewhat "sticks" to the caramel and becomes moistened when baked.*If you are adding crushed nuts, sprinkle it on now and gently press it down with a spatula.
FINISH BAKING THE BARS
- Put them back in the oven for an additional 25-27 minutes. The caramel should bubble and the top layer of oats should absorb the caramel and butter from the layers below and become golden.
- Take them out of the oven and let them cool for 15 minutes then score the bars into 24 pieces (4 rows by 6). (Each bar will be about 2 inches).This will help cut them all the way through once they've cooled.
- Once they cool completely, lift them out of the pan (with the parchment paper) and finish cutting them all the way through.
- Enjoy!
This is by far my new favorite dessert!! OMG, it’s like a candy bar and cookie all in one decadently, heavenly bar. My family surely agrees because the batch I made is almost gone – and I just made them yesterday!
Hi Theresa, I couldn’t agree more! Thanks for your message!