Get the Recipe:
Caramel Oatmeal Bars
Rich caramel and a buttery oatmeal crust and crumb topping combine in these Caramel Oatmeal Bars for an irresistible treat!
Ingredients
- 2 cups (198 g) old-fashioned rolled oats
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) firmly packed light brown sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups (282 g) unsalted butter, cold and cut into small pieces
- 48 soft caramels, such as Werther's or Kraft caramels
- 1/2 cup (120 ml) heavy cream
- 1 cup (170 g) semisweet chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). Coat a 9″x 13″x 2" baking pan with cooking spray. Line with parchment paper, leaving about a 2-inch overhang on the short ends.
- In a large bowl, stir together the oats, flour, brown sugar, baking soda, and salt. Mix in the butter, using a pastry blender, a fork, or your fingers, until the mixture resembles coarse meal. Press half of the mixture onto the bottom of prepared pan.
- Bake the crust until just set and starting to brown around the edges (about 20 minutes). Cool in the pan on a wire rack for 5 minutes.
- While the crust is baking, cook the caramels and cream in a small saucepan over medium heat. Stir occasionally, until the caramels are melted. Remove from the heat and let cool slightly.
- Sprinkle the partially baked crust with chocolate chips. Drizzle the caramel mixture over the chocolate chips and crust. Crumble the remaining crumb mixture on top.
- Bake 20-25 minutes, or until pale golden brown.
- Cool completely in the pan before cutting into bars.
Notes
- Recipe slightly adapted from Martha Stewart.
- Store in an airtight container at room temperature up to 3 days.
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