As the sun set on another ordinary day, I found myself craving something truly indulgent. I rummaged through my pantry, and to my delight, I uncovered a treasure trove of ingredients just waiting to be transformed into something spectacular. That’s how I stumbled upon my recipe for Salted Caramel Chocolate Chip Oatmeal Cookie Bars—an unexpected culinary gem that’s as comforting as it is divine.
Picture this: warm, chewy bars bursting with rich, dark chocolate, complemented by the delightful crunch of walnuts and the luxurious pop of homemade salted caramel. These bars not only satisfy your sweet tooth but also make you feel like a baking superstar, even if you’re new to the kitchen.
Perfect for sharing at gatherings or enjoying as a cozy treat at home, this recipe is a crowd-pleaser that will banish the urge to reach for fast food. Trust me, you won’t be able to resist the combination of flavors and textures these bars bring to the table! Ready to whip up this irresistible delight? Let’s get started!
Why will you love Salted Caramel Chocolate Chip Oat Cookie Bars?
Indulgent flavor: The rich blend of buttery caramel and dark chocolate makes each bite a delicious experience.
Homemade goodness: You’ll feel great serving something fresh and made from scratch.
Easy prep: With just a few simple steps, these bars come together quickly for a satisfying treat.
Perfect for sharing: Ideal for gatherings, these cookie bars will impress friends and family alike.
Texture harmony: Enjoy the soft, chewy center contrasted with crunchy nuts and a flaky salt sprinkle.
Salted Caramel Chocolate Chip Oat Cookie Bars Ingredients
For the Caramel
- Granulated sugar – 3/4 cup (150g) helps create a sweet and smooth caramel base.
- Water – 1/4 cup + 2 tbsp (90g) enables the sugar to dissolve properly for a silky finish.
- Unsalted butter – 4 1/2 tbsp, sliced adds creaminess to the caramel.
- Heavy cream – 1/4 cup + 2 tbsp (100g), room temperature gives the caramel that luxurious texture.
- Vanilla extract – 1 tsp enhances the depth of flavor in your caramel.
- Kosher salt – A hefty pinch balances the sweetness beautifully.
- All-purpose flour – 7 tbsp (60g) thickens the caramel, making it pourable and perfect.
For the Cookie Bars
- Quick oats – 1 cup (95g) provides great texture and chewy goodness.
- All-purpose flour – 1 1/4 cups (165g) is the backbone of the bars, giving structure and bite.
- Baking powder – 1/2 tsp helps these bars rise slightly for an enjoyable mouthfeel.
- Kosher salt – 1/2 tsp amplifies all the flavors in your cookie bars.
- Unsalted butter – 1/2 cup (110g), room temperature ensures a rich, buttery flavor throughout.
- Dark brown sugar – 1 cup (210g), packed adds a lovely depth of sweetness and moisture.
- Large egg – 1 helps to bind the ingredients together for a perfect texture.
- Egg yolk – 1 adds richness and a chewy texture to the bars.
- Vanilla extract – 2 tsp makes sure every bite is fragrant and delicious.
- Semisweet chocolate chips – 1/2 cup (85g) brings classic sweetness and chocolatey flavor to the bars.
- Dark chocolate chips – 3/4 cup (130g) adds deep richness and decadence.
- Walnuts or pecans – 3/4 cup (95g), finely chopped delivers a satisfying crunch.
- Flaky sea salt – For sprinkling on top, enhances flavor and adds a gourmet touch.
Get ready to elevate your baking game with these Salted Caramel Chocolate Chip Oat Cookie Bars!
How to Make Salted Caramel Chocolate Chip Oat Cookie Bars
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Prepare the caramel ingredients by gathering everything you need. Ensure the heavy cream is at room temperature; this makes blending easier and avoids any clumping.
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Combine the water and granulated sugar in a heavy-bottomed saucepan. Gently stir the mixture to combine, ensuring all the sugar is fully immersed in the water.
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Heat the saucepan over medium heat without stirring. Allow the sugar to dissolve completely, creating a clear syrup. It’s an essential step – be patient as it transforms!
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Observe the color change closely. First, it will turn light golden and then develop into a rich amber shade. This signals that your caramel is almost ready!
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Whisk in the sliced unsalted butter once the syrup reaches that beautiful amber color. This will enrich the caramel, adding a depth of flavor.
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Incorporate the heavy cream slowly while whisking gently. It’s crucial to combine thoroughly until the mixture is smooth and creamy, ensuring a velvety finish.
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Add the vanilla extract and a hefty pinch of kosher salt. Put the saucepan back on medium heat and let it bubble for about 2 minutes. This will intensify those lovely flavors!
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Thicken the caramel by whisking in the all-purpose flour until it’s well combined. It should thicken slightly, making it ready for that ooey-gooey drizzle.
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Set aside the caramel mixture and let it cool while you prepare the cookie dough. This will keep everything lovely and warm but manageable for the next steps.
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Preheat your oven to 350°F (175°C). Grease and line an 8×8 baking dish with parchment paper, ensuring easy removal later on.
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Whisk together the quick oats, remaining flour, baking powder, and kosher salt in a medium bowl. Set aside for a moment while you mix the wet ingredients.
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Cream together the softened butter and dark brown sugar in a large mixing bowl until it becomes smooth and fluffy. This is where the magic begins!
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Combine the egg, egg yolk, and vanilla extract, mixing until everything is fully incorporated. It should look rich and creamy.
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Mix in the dry ingredients from the previous bowl. Combine the mix without overdoing it, and just before it’s fully mixed, fold in the semisweet chocolate chips.
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Press the dough into the bottom of your prepared baking dish, spreading about 2/3 of it evenly. Sprinkle the chopped nuts on top, adding texture and flavor!
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Bake for 8 minutes in your preheated oven. While it bakes, refrigerate the leftover cookie dough to keep it easily manageable.
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Remove the baking dish after 8 minutes and top the partially baked crust with dark chocolate chips. Their melty goodness pairs perfectly with the caramel!
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Pour the cooled caramel mixture evenly over the chocolate chips. If your caramel has thickened too much, gently reheat it to loosen the texture.
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Dollop the remaining cookie dough in blobs over the caramel, creating a delightful mix of textures with each bite.
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Bake for an additional 20-25 minutes or until the top is lightly golden brown. The tempting aroma will fill your kitchen, appetizing everyone nearby!
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Cool the bars at room temperature for about 30 minutes, allowing them to set perfectly. Then chill for an hour for that ideal firmness before slicing.
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Release the bars from the baking dish, sprinkle with flaky sea salt, and slice into squares. They’re now ready for sharing—or just for you!
Optional: Serve with a scoop of vanilla ice cream for a decadent dessert experience.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Salted Caramel Chocolate Chip Oat Cookie Bars
Room Temperature: Store the cookie bars in an airtight container at room temperature for up to 3 days. This keeps them chewy and delicious, perfect for everyday snacking.
Fridge: For longer-lasting freshness, you can keep the bars in the fridge for up to 1 week. Layer parchment paper between squares to prevent sticking.
Freezer: For extended storage, freeze the bars wrapped tightly in plastic wrap and then placed in a freezer bag for up to 2 months. Thaw at room temperature before enjoying.
Reheating: If you prefer them warm, microwave individual bars for about 10-15 seconds until just warmed through, and dig into that gooey goodness!
Salted Caramel Chocolate Chip Oat Cookie Bars Variations
Feel free to unleash your creativity and customize this delightful recipe to your liking!
- Nut-Free: Omit the walnuts or pecans and replace them with sunflower seeds for a tasty crunch without nuts.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to enjoy the same great texture without gluten.
- Vegan: Replace butter with coconut oil and use a flax egg instead of the regular egg for a plant-based twist.
- Add Spices: Sprinkle in 1 tsp of cinnamon or a pinch of nutmeg for a warm, cozy flavor that elevates your bars.
- Chewy Texture: Swap quick oats for rolled oats to enhance the chewy texture, making your bars feel even more heartwarming.
- Caramel Drizzle: Drizzle extra salted caramel on top before serving for an indulgent finish that will impress any dessert lover.
- Different Chocolates: Experiment by using white chocolate chips or mixing milk chocolate with dark chocolate for a unique taste.
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the chocolate mixture for a fun sweet and spicy twist that’s sure to surprise!
Expert Tips for Salted Caramel Chocolate Chip Oat Cookie Bars
- Check Caramel Color: Monitor the sugar closely as it changes color; the perfect amber shade ensures depth in flavor. Don’t walk away!
- Room Temperature Ingredients: Make sure your heavy cream and butter are at room temperature to avoid clumps in your caramel and cookie dough.
- Chill Dough: After baking the crust, refrigerating the leftover cookie dough keeps it manageable for final assembly—plus, it helps the bars hold their shape!
- Avoid Overmixing: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to dense bars.
- Cooling Time Matters: Allow the bars to rest after baking; this helps them set and makes them easier to slice while also enhancing flavors.
What to Serve with Salted Caramel Chocolate Chip Oat Cookie Bars?
Imagine the perfect gathering where these sweet bars take center stage, complemented by delightful accompaniments that elevate your dessert experience.
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Vanilla Ice Cream: The creamy texture and subtle flavor of vanilla ice cream will enhance the rich caramel and chocolate in the bars. An ideal pairing for a decadent dessert experience!
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Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness that contrasts beautifully with the sweetness of the bars, offering a pop of color and flavor.
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Nutty Coffee: A cup of freshly brewed hazelnut or caramel-flavored coffee complements the cookie bars and brings out their nutty undertones, creating a cozy atmosphere.
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Decadent Hot Chocolate: Indulge in a warm cup of rich hot chocolate, topped with whipped cream or marshmallows, for that ultimate sweet treat for chilly evenings.
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Whipped Cream: Light and airy whipped cream drizzled with a touch of caramel sauce not only adds to the dessert’s charm but makes each bite feel even more indulgent.
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Chocolate Drizzle: A simple drizzle of melted dark chocolate over the bars can intensify the rich chocolate flavor, pushing the decadence to an exceptional level.
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Roasted Nuts: A side of roasted almonds or pecans adds crunch and a savory element that complements the sweetness of the bars. Enjoy the variety of textures!
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Chilled Almond Milk: For a lighter pairing, chilled almond milk offers a smooth, nutty flavor that pairs well with the sweet, chewy bars for a perfect afternoon snack.
Make Ahead Options
These Salted Caramel Chocolate Chip Oat Cookie Bars are a fantastic option for busy home cooks looking to save time! You can prepare the caramel up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain its rich, velvety texture. The cookie dough can also be made ahead and kept in the fridge for up to 3 days. Just remember to refrigerate the dough after pressing the base into the baking dish. When ready to bake, top your pre-baked crust with chocolate chips and caramel, followed by the remaining cookie dough blobs. Simply bake as instructed for an indulgent treat that’s just as delicious as if you made it all at once!
Salted Caramel Chocolate Chip Oat Cookie Bars Recipe FAQs
How do I choose the right oats for this recipe?
Absolutely! Using quick oats is the best choice for this recipe, as they are smaller and will incorporate better into the cookie bars, providing that chewy texture. If you only have rolled oats, you can use them, but you may want to pulse them in a blender a few times to get a finer consistency that’s similar to quick oats.
What’s the best way to store leftover cookie bars?
Very simple! To keep your salted caramel chocolate chip oat cookie bars fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, head straight to the fridge where they will stay good for up to a week. Just remember to separate layers with parchment paper to avoid sticking!
Can I freeze these cookie bars? If so, how?
Yes, you can! To freeze your cookie bars, first, let them cool completely after baking. Then wrap each bar tightly in plastic wrap or aluminum foil, ensuring there are no air pockets. Finally, place the wrapped bars in a freezer bag or airtight container. They will stay good for up to 2 months. When you’re ready to enjoy, simply thaw them at room temperature—easy peasy!
What should I do if my caramel turns grainy?
Great question! If your caramel becomes grainy, it often means the sugar crystallized while cooking. One way to fix it is to add a bit of water and gently stir it back over low heat until smooth again. For future attempts, make sure not to stir the caramel once it starts to boil! Also, using a wet pastry brush to brush down the sides of the pan helps to prevent crystallization.
Are there any allergy considerations I should be aware of?
Absolutely! This recipe contains several common allergens, such as gluten (from flour), nuts (if using walnuts or pecans), dairy (from butter and cream), and eggs. If you’re serving these bars to anyone with allergies, consider these substitutes: use gluten-free flour, dairy-free butter, and egg substitutes like applesauce or flaxseed meal mixed with water. Always check ingredients for hidden allergens!
Can I use different kinds of chocolate for these cookie bars?
The more the merrier! You can absolutely swap out the semisweet and dark chocolate chips for your favorite types. White chocolate or even milk chocolate can bring a lovely twist to the flavors. Just keep in mind that varying sweetness levels may change the taste a bit, but that’s the fun of baking and making it your own!
Decadent Salted Caramel Chocolate Chip Oat Cookie Bars Recipe
Ingredients
Equipment
Method
- Gather all the caramel ingredients, ensuring the heavy cream is at room temperature.
- Combine the water and granulated sugar in a heavy-bottomed saucepan.
- Heat the saucepan over medium heat without stirring until the sugar dissolves.
- Observe the color change closely as it turns from light golden to a rich amber shade.
- Whisk in the sliced unsalted butter once the syrup reaches an amber color.
- Incorporate the heavy cream slowly while whisking until the mixture is smooth.
- Add vanilla extract and a hefty pinch of kosher salt, then let it bubble for about 2 minutes.
- Thicken the caramel by whisking in the all-purpose flour until well combined.
- Set aside the caramel mixture to cool.
- Preheat the oven to 350°F (175°C) and grease an 8x8 baking dish.
- Whisk together the quick oats, remaining flour, baking powder, and kosher salt.
- Cream together the softened butter and dark brown sugar until smooth and fluffy.
- Combine the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Mix in the dry ingredients without overmixing, then fold in the semisweet chocolate chips.
- Press the dough into the bottom of the prepared baking dish, spreading 2/3 of it evenly.
- Sprinkle the chopped nuts on top before baking.
- Bake for 8 minutes, then refrigerate the leftover cookie dough.
- Remove after 8 minutes and top with dark chocolate chips.
- Pour the cooled caramel mixture evenly over the chocolate chips.
- Dollop the remaining cookie dough in blobs over the caramel.
- Bake for an additional 20-25 minutes, until lightly golden brown.
- Cool the bars at room temperature for about 30 minutes before chilling.
- Sprinkle with flaky sea salt and slice into squares before serving.