Lower Sugar Oatmeal Caramelita Bars
Indulge in guilt-free decadence with these Lower Sugar Oatmeal Caramelita Bars—a delightful treat that combines chewy oat layers, rich dark chocolate, and gooey caramel, all with less sugar! Perfect for dessert or a sweet snack, this recipe uses a brown sugar substitute and a lower sugar caramel sauce, making it a better-for-you option without sacrificing flavor. The buttery oat base and crumbly topping sandwich a luscious layer of caramel, chocolate chips, and optional pecans for a nutty crunch. Ready in under 40 minutes and easy to prepare, these bars are ideal for satisfying your sweet tooth while staying mindful of your sugar intake. Serve them as-is or alongside a scoop of vanilla yogurt for an extra-special touch!
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 0.5 cup Brown sugar substitute (e.g., erythritol brown sugar blend)
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.75 cup Old-fashioned rolled oats
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Lower sugar caramel sauce
- 0.5 cup Dark chocolate chips
- 0.25 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
In a medium saucepan over low heat, melt the butter. Once melted, remove it from the heat and whisk in the brown sugar substitute and vanilla extract until smooth.
In a mixing bowl, combine the flour, oats, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a crumbly dough forms.
Press half of the dough firmly into the bottom of the prepared pan to form an even base. Reserve the remaining dough for the topping.
Bake the base layer in the preheated oven for 10 minutes. Remove it and let it cool slightly while preparing the filling.
Spread the lower sugar caramel sauce evenly over the partially baked base. Sprinkle the chocolate chips and chopped pecans (if using) on top of the caramel layer.
Crumble the reserved dough evenly over the top of the caramel and chocolate layer to form the topping.
Return the pan to the oven and bake for an additional 15-18 minutes, or until the topping is golden brown and set.
Remove the pan from the oven and allow the bars to cool completely in the pan. For easier slicing, you can transfer the pan to the refrigerator for 20-30 minutes.
Once cooled, slice into 12 even bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 80 mg | 2% | |
*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.
