Description
Deliciously rich Chocolate Caramel Oatmeal Cookie Bars featuring a chewy oat cookie base layered with creamy milk chocolate chips and a luscious homemade caramel sauce. These bars are baked to golden perfection, chilled, and perfect for an indulgent treat or dessert.
Ingredients
Scale
For the 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 the 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
- 2 cups (250 g) all-purpose flour
- 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 to dissolve the sugar, then leave undisturbed for about 10 minutes until the mixture begins to boil.
- Cook the Caramel: Continue cooking and gently stirring until the sugar turns a rich amber color, approximately 20 minutes. Be careful not to burn the caramel.
- Add Butter and Cream: Remove the pan 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 Simmer: Stir in vanilla extract and salt. Return the pan to medium heat and bring to a gentle bubble. Simmer for 2 more minutes to thicken slightly.
- Finish Caramel: Remove from heat and whisk in the flour to stabilize the caramel. Set aside to cool slightly while preparing the cookie base.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, extending up the sides, and spray with nonstick cooking spray.
- Combine Dry Ingredients: In a large bowl, whisk together oats, 2 cups flour, baking soda, and salt until evenly mixed.
- Cream Butter and Sugar: In a separate large bowl, use a hand mixer to cream the brown sugar and butter until smooth. Add eggs and vanilla extract, mixing until fully incorporated.
- Incorporate Dry Mixture: Gradually add the oat and flour mixture to the wet ingredients, one cup at a time, mixing until just combined.
- Form Bottom Layer: Spread about two-thirds of the cookie dough evenly into the prepared baking dish and set aside the remaining dough.
- 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, spreading gently if needed.
- Add Top Cookie Layer: Drop flattened dollops of the reserved cookie dough over the caramel layer, covering as much as possible in an even manner.
- Bake: Bake in the preheated oven for 38-40 minutes until the top is lightly browned and set.
- Cool and Chill: Allow the bars to cool on the counter for 30 minutes, then transfer to the refrigerator and chill for at least 1 hour to set before cutting and serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- Be careful when cooking caramel as it can burn quickly; watch for the amber color carefully.
- Allow bars to chill thoroughly for clean slicing.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
