Easy Caramel Oat Brickle Bars
Indulge in the sweet, buttery goodness of Easy Caramel Oat Brickle Bars, a dessert that strikes the perfect balance between chewy, crunchy, and irresistibly decadent. Featuring a golden oat crust made with quick-cooking oats, brown sugar, and melted butter, these bars are layered with velvety melted caramel and finished with a crumbly oat topping. Optional additions like chopped pecans and mini chocolate chips take this treat to the next level with extra texture and richness. Ready in just 40 minutes, including baking time, these caramel bars are the ultimate quick and easy dessert for any occasion. Perfect for potlucks, picnics, or a sweet snack to keep on hand, this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups quick-cooking oats
- 1.5 cups all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter, melted
- 14 ounces caramel candies, unwrapped
- 0.25 cup heavy cream
- 0.5 cup chopped pecans (optional)
- 0.25 cup mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan. You can also line it with parchment paper for easier removal.
In a large mixing bowl, combine the quick-cooking oats, all-purpose flour, light brown sugar, baking soda, and salt. Mix well to ensure the ingredients are evenly distributed.
Pour the melted butter into the dry ingredients and stir until a crumbly dough forms.
Reserve 1 cup of this oat mixture for later, and press the remaining mixture evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly while you prepare the caramel layer.
In a small saucepan over low heat, melt the unwrapped caramel candies along with the heavy cream. Stir continuously until smooth and fully melted.
Pour the caramel mixture evenly over the partially baked crust, spreading it with a spatula to cover the surface completely.
Sprinkle the reserved 1 cup of oat mixture over the top of the caramel layer. For added texture and flavor, sprinkle chopped pecans and mini chocolate chips on top, if desired.
Return the pan to the oven and bake for an additional 15 minutes, or until the topping is lightly golden and set.
Remove the pan from the oven and allow the bars to cool completely in the pan. You can speed up the cooling process by placing the pan in the refrigerator for 30–40 minutes.
Once cooled, slice into bars or squares, and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 40.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 174 mg | 4% | |
*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.
