Description
These Chocolate Caramel Oatmeal Cookie Bars combine rich homemade caramel sauce with a hearty oat cookie base and milk chocolate chips, baked to golden perfection. The bars feature layers of buttery caramel and chocolate nestled between soft, chewy oatmeal cookie dough for an indulgent treat perfect for dessert or snacking.
Ingredients
Scale
Caramel Sauce
- 1 ½ cups (300 g) granulated sugar
- â…” cup water, room temperature
- 10 tablespoons unsalted butter, room temperature
- â…” cup (159 g) heavy cream, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (125 g) all-purpose flour (for caramel)
Oatmeal Cookie Dough
- 3 cups (270 g) old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (400 g) light brown sugar, packed
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (for cookie dough)
- 2 cups (250 g) all-purpose flour (for cookie dough)
- 1 cup (168 g) milk chocolate chips
Instructions
- Make the caramel sauce: In a large saucepan over medium heat, combine granulated sugar and water. Gently stir and leave undisturbed until the sugar dissolves, about 10 minutes. Then continue cooking and gently stirring until the sugar boils and reaches a rich amber color, approximately 20 more minutes.
- Add butter and cream: Remove from heat and whisk in the butter. Slowly drizzle in the heavy cream while whisking constantly until the mixture is smooth and combined.
- Flavor and thicken caramel: Stir in vanilla extract and salt. Return the pan to medium heat and bring to a gentle bubble. Simmer for 2 minutes more to thicken slightly.
- Incorporate flour and cool: Remove from heat and whisk in the flour until fully incorporated. Set the caramel aside to cool slightly while preparing the cookie bars.
- Prepare baking dish: Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper extending up the sides, and spray with nonstick cooking spray.
- Mix dry ingredients for dough: In a large bowl, whisk together old-fashioned oats, flour, baking soda, and salt to combine evenly.
- Cream butter and sugar: In a separate large bowl, use a hand mixer to cream together the brown sugar and butter until smooth and fluffy. Add eggs and vanilla extract, mixing until fully incorporated.
- Combine wet and dry mixtures: Gradually add the oat-flour mixture into the creamed sugar mixture, mixing in one cup increments until fully combined.
- Assemble the bars – base layer: Spread about two-thirds of the cookie dough mixture (approximately 3 cups) evenly into the prepared baking dish, pressing gently to form a base layer.
- Add chocolate and caramel layers: Sprinkle the milk chocolate chips evenly over the cookie dough base. Pour the cooled caramel sauce over the chocolate chips carefully, distributing evenly.
- Add top dough dollops: Drop flattened dollops of the remaining cookie dough over the caramel layer, spacing to cover as much surface as possible.
- Bake: Bake in the preheated oven for 38 to 40 minutes, or until the bars are lightly browned and set.
- Cool and chill: Let the bars cool on the countertop for 30 minutes, then transfer to the refrigerator to chill for at least 1 hour before cutting into bars and serving.
Notes
- Make sure ingredients like butter, eggs, and cream are at room temperature to ensure smooth mixing and consistent texture.
- Use parchment paper lining for easier removal and clean edges when cutting the bars.
- The caramel sauce can be made ahead and stored in the refrigerator; gently warm before using for easier pouring.
- Chilling the bars before cutting helps them hold their shape better.
- For variation, try using dark chocolate chips or adding chopped nuts for extra texture.
