Oatmeal Chocolate Caramel Bars

Oatmeal Chocolate Caramel Bars…what can I say?!?! Anything with chocolate and caramel is a win in my book, and these are no different. They are classified as a cookie bar with an oatmeal base, but it doesn’t stop there. They are then loaded with chocolate, caramel, and pecans. To say they are packed with flavor is an understatement. Even my hubby, who isn’t the biggest caramel fan said, and I quote, “You need to make these again.” Why yes…yes I do! No need to tell me twice!

PREPARING OATMEAL CHOCOLATE CARAMEL BARS

All in all, I would say that Oatmeal Chocolate Caramel Bars and fairly easy and straight-forward to make. You’ll start with your buttery, sugary, oatmeal mixture that will be used as both your crust and your crumble topping. Although, I won’t blame you if a few spoonfuls don’t make to either one! I’m a baker, I get it. Taste-testing and nibbling happens. It can be our secret. *wink*

In between base and topping will be your chocolate, caramel mixture, and nuts if you choose to add them. I personally love pecans, but should you have a nut allergy or just don’t like them, you can definitely leave them out. You can even try subbing your cup of nuts out for additional chocolate or another yummy add-in. One thing I plan to try is Heath Bar Bits. I think that the toffee flavor would go together outstandingly with the oatmeal, caramel, and chocolate.

One word of caution that I cannot state enough is to be extremely careful as you are removing your hot caramel from the microwave and pouring it. I’ve made the mistake not once, but twice now, of heating of my caramel in a glass bowl. Glass gets freakin’ hot anyways when heated, and caramel is just scalding when melted. Luckily I didn’t burn myself (again), but came close! I recommend getting a microwave-safe silicone bowl a with pour handle.

ENJOYING YOUR BARS

So technically your Oatmeal Chocolate Caramel bars should be out of the oven for at least an hour before you cut into them. I’m not that patient, so a little corner may have come up missing around the half-hour mark. There’s nothing better than warm, gooey baked yummy-ness fresh from the oven! These do not disappoint.

What you’ll have is a sweet, crumbly, chocolate oatmeal cookie bar that will be hard to walk away from. As stated above, even my hubby who doesn’t care for oatmeal or caramel desserts gave me his ‘permission’ to make them again.

As always, any crumbs or bits that you have to scrape off of the pan can be stored as ice cream topper. Or, just crumble up a warm one for a cookie bar Alamode. What could possibly be better?!?!

Print Recipe

Oatmeal Chocolate Caramel Bars

(2 votes, average: 5.00 out of 5)

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Cookie Bars

Serves: 20-24

Prep Time: 25 – Cooking Time: 25

Oatmeal Chocolate Caramel Bars are a cookie bar that will leave you going back for seconds. An oatmeal cookie loaded with chocolate, caramel, and flavor!

Ingredients

• 2 cups self-rising flour
• 2 cups Old Fashioned Oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon baking powder
• 1 cup salted butter (melted)
• 11 oz bag caramels (unwrapped)
• 1/3 cup milk
• 12 oz semisweet chocolate chips
• 1 cup chopped pecans or walnuts (optional)

Instructions

1

Preheat the oven to 350° F. Generously grease and lightly flour a 13-inch x 9-inch pan and set aside.

2

In a large bowl, combine the flour, oats, brown sugar, and baking powder. Mix together with a spoon until well combined. Add the melted butter and stir until crumbly. Set aside half of the crumb mixture (about 3 cups) for the topping. Press the remaining crumb mixture into the bottom of the prepared pan.

3

In a small bowl, combine the caramels and milk. Heat in the microwave in 1-minute increments on 50% power. Continue to heat and stir in 1-minute increments until creamy and combined. The total time should be 3-4 minutes.

4

Sprinkle the chocolate chips and (optional) nuts over the crust in the pan. Drizzle evenly with the melted caramel mixture. Sprinkle with the remaining crumb mixture evenly to coat.

5

Bake the bars for 20 to 25 minutes or until light golden brown. The edges should be starting to bubble.

6

Cool the bars for at least an hour before cutting. Store remaining bars in an airtight container.