Caramel Oatmeal Chewy Bars
Indulge in the ultimate treat with these Caramel Oatmeal Chewy Bars, a perfect balance of buttery oats and gooey caramel goodness. Crafted with layers of crumbly, brown sugar-sweetened oat dough and a luscious caramel filling, these bars are baked to golden perfection and topped with optional flaky sea salt for an irresistible sweet-salty finish. The recipe uses quick-cooking oats for a soft, chewy texture, while a touch of heavy cream ensures the caramel stays velvety smooth. Ready in just 45 minutes, these decadent bars are ideal for dessert, snacks, or sharing at your next gathering. Simple to make and utterly satisfying, these caramel bars are a must-try for anyone craving a rich and cozy baked treat!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 14 ounces caramels
- 3 tablespoons heavy cream
- 0.5 teaspoon sea salt (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until creamy and well-combined.
Add the vanilla extract and salt to the butter and sugar mixture. Mix until fully incorporated.
Gradually add the all-purpose flour to the mixture and stir until just combined.
Fold in the quick-cooking oats until evenly distributed. The mixture should resemble a crumbly dough.
Press half of the oat mixture firmly and evenly into the prepared pan to form the base layer. Set the remaining oat mixture aside.
Bake the base layer in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
While the base is baking, unwrap the caramels and place them in a small saucepan with the heavy cream. Heat over low-medium heat, stirring constantly, until fully melted and smooth.
Pour the melted caramel evenly over the baked oat base, spreading it with a spatula to cover the surface completely.
Crumble the remaining oat mixture evenly over the caramel layer. Gently press it down with your hands or a spatula.
Bake the bars again in the preheated oven for 15 minutes, or until the top is golden brown.
Remove the pan from the oven and let the bars cool completely in the pan. For a salted caramel twist, sprinkle sea salt over the top while they are still warm (optional).
Once cooled, lift the bars out of the pan using the parchment overhang. Slice into 12 squares or bars.
Store the bars in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
5409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 960.8 g | 349% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 560.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
