Caramel Oat Chocolate Bars

This rich and chewy caramelitas recipe combines a buttery oat-cookie base with layers of gooey caramel and milk chocolate, making it a perfect treat for any sweet tooth craving. The balance of textures and flavors will have you coming back for more whether you want a dessert for a party or a comforting snack.

I first made this recipe for a close friend’s birthday, and since then it’s become my go-to gift when I want to impress without fuss. It’s always a hit that disappears too quickly.

Ingredients

• All purpose flour: forms the sturdy structure of the base opt for unbleached for better flavor
• Old fashioned oats: add rustic texture and chewiness quality oats make a difference here
• Salted butter melted: enriches the cookie base and binds everything use good unsalted butter and add a pinch of extra salt if desired
• Light brown sugar tightly packed: gives moisture and a subtle molasses flavor for depth
• Pure vanilla extract: enhances all the sweet flavors choose pure over imitation
• Baking soda: leavens the cookie base just enough for lightness without fluffiness
• Kosher salt: balances sweetness and intensifies flavors
• Milk chocolate chips: melting easily to create a smooth and creamy chocolate layer
• Individually wrapped caramels: melted for a luscious buttery caramel sauce unwrap before melting to avoid lumps
• Heavy cream: blends with caramels for a silky texture that pours evenly

Instructions

Preheat and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 9 inch baking dish with parchment paper, making sure to leave some overhang on the sides for easy removal later. Lightly grease the parchment with nonstick cooking spray so nothing sticks.

Mix the Cookie Base:

In a large bowl combine the flour, oats, melted butter, brown sugar, vanilla extract, baking soda and kosher salt. Stir just until ingredients are fully combined. Avoid overmixing to keep the texture tender.

Bake the First Layer:

Press half of the cookie base mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes until it looks set and slightly golden. While the base bakes, unwrap the caramels so they are ready to melt.

Make the Caramel Sauce:

In a small heavy bottomed saucepan over medium heat, add the unwrapped caramels and the heavy cream. Stir constantly until the caramels completely melt and the mixture becomes smooth and glossy. Alternatively, gently microwave the mixture in 45 second bursts, stirring in between, until smooth.

Assemble the Layers:

Once you remove the cookie base from the oven, sprinkle the milk chocolate chips evenly over the hot base. Immediately pour the warm caramel sauce evenly over the chocolate layer, letting it drip into some of the gaps.

Add the Final Crumble and Bake:

Sprinkle the remaining cookie base over the caramel layer. It is okay if there are some gaps since they close up during baking. Return the dish to the oven and bake for 20 minutes or until the top cookie layer is golden brown and firm to the touch.

Cool and Slice:

Allow the caramelitas to rest for a few minutes out of the oven before transferring to the fridge. Chill for one and a half to two hours until completely cool and set. Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board. Slice into 16 equal pieces and enjoy.

When I think of this recipe, I remember wrapping it up to bring to potlucks where it would vanish too fast. The mix of buttery oats and gooey caramel is my favorite comfort combination, every bite reminding me of cozy family gatherings.

Storage Tips

Store in an airtight container in the refrigerator to keep the bars fresh and chewy. They can last up to one week this way. For longer storage, wrap each bar tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well up to three months. Thaw overnight in the fridge before serving.

Ingredient Substitutions

You can swap milk chocolate chips for semi-sweet or dark chocolate chips based on your preference. If you cannot find individually wrapped caramels, use about one cup of caramel sauce from the store or homemade salted caramel sauce. For a gluten-free option, substitute a gluten-free all purpose flour blend, though the texture might be slightly different.

Serving Suggestions

Serve caramelitas slightly chilled or at room temperature for easier cutting and better flavor release. Pair with coffee or a glass of cold milk to balance the sweetness. They also work nicely crumbled over vanilla ice cream for an indulgent dessert.

This classic recipe balances simplicity and indulgence perfectly, making it a beloved treat for all skill levels.

FAQs about Recipes

→ What type of oats work best for the base?

Old fashioned oats provide a chewy texture and hold up well during baking, balancing the buttery base perfectly.

→ Can I substitute the milk chocolate chips?

Yes, semi-sweet or dark chocolate chips can be used for a less sweet, richer flavor.

→ How do I melt the caramels smoothly?

Gently heat unwrapped caramels with heavy cream on medium heat while stirring constantly to prevent burning and ensure a smooth caramel sauce.

→ Is chilling necessary before slicing?

Chilling solidifies the caramel and chocolate layers, making the bars easier to cut and enhancing the texture.

→ Can I prepare the base ahead of time?

Yes, the oat base can be prepared and refrigerated before assembly to streamline the baking process.