Salted Caramel Chocolate Chip Oat Bars Recipe

BySarah
Jump to Recipe·5 from 3 reviews

If you have a sweet tooth that craves that perfect balance of gooey, crunchy, salty, and chocolatey, you’re going to love this Salted Caramel Chocolate Chip Oat Bars Recipe. I’ve baked countless bars, but these ones truly stole the show – thick layers of soft oatmeal cookie base, smothered with luscious homemade salted caramel and melty chocolate chips, all topped with a sprinkle of flaky sea salt. Trust me, this recipe is fan-freaking-tastic and also totally doable, so let me walk you through how to make these irresistible bars that will quickly become your new favorite treat.

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Why This Recipe Works

  • Layered Textures: The combination of chewy oats, crunchy nuts, and silky caramel creates a multi-textured bite every time.
  • Homemade Salted Caramel: Making the caramel yourself ensures that rich, buttery flavor with just the right touch of saltiness, elevating the whole bar.
  • Balanced Sweetness: Using dark brown sugar and semi-sweet chocolate chips keeps the sweetness deep and complex, not cloying.
  • Easy to Customize: You can swap nuts or chocolate types to suit your preference without losing any of the magic.
Salted Caramel Chocolate Chip Oat Bars, salted caramel bar recipe, chocolate chip oat bars, homemade salted caramel bars, chewy oat dessert - The image shows square pieces of a dessert bar arranged close together on a white marbled surface. Each bar has three visible layers: a bottom crust layer that is golden brown and crumbly, a middle layer of rich, glossy caramel with a smooth texture, and a top layer of crumbly dough in light beige color with small, uneven chunks scattered across. Some caramel oozes out between the layers, making the bars look sticky and soft. Light salt flakes are sprinkled on the top, adding a bit of sparkle. The bars are cut in a way that reveals all layers clearly. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Salted Caramel Chocolate Chip Oat Bars Recipe brings together simple, wholesome ingredients that work in harmony. The oats add that comforting chew, while the homemade caramel binds everything with luscious richness – just don’t skip warming the cream before adding it or the caramel might seize! Quick oats are great here for a tender texture, and the combination of two types of chocolate chips means your bars have bursts of sweetness that never get boring.

Salted Caramel Chocolate Chip Oat Bars, salted caramel bar recipe, chocolate chip oat bars, homemade salted caramel bars, chewy oat dessert - Flat lay of a small mound of golden granulated sugar, a small white bowl of clear water, several thick slices of pale unsalted butter, a small white bowl of creamy heavy cream, a small white bowl of amber vanilla extract, a small white bowl holding coarse kosher salt, a small pile of pale all purpose flour, a small white bowl of quick oats, a small heap of golden dark brown sugar, two whole clean brown eggs, a small white bowl of semisweet chocolate chips, a small white bowl of dark chocolate chips, a small pile of finely chopped walnuts, and a small white bowl of flaky sea salt, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Granulated Sugar: Essential for the caramel’s smooth texture and deep amber color – watch it closely to prevent burning.
  • Water: Helps dissolve the sugar evenly for a perfect caramel base.
  • Unsalted Butter: Adds richness to both caramel and dough without extra salt throwing off balance.
  • Heavy Cream: Must be warmed beforehand to avoid caramel seizing, giving that silky caramel finish.
  • Vanilla Extract: Enhances the flavor of both the cookie dough and caramel, making them taste homemade and cozy.
  • Kosher Salt: Used in the caramel and sprinkled on top, this bit of salt is key to offset the sweetness and bring all the flavors alive.
  • All-Purpose Flour: Gives structure to the cookie bars and thickens the caramel for that perfect pourability.
  • Quick Oats: Provide chewiness and texture without being too dense.
  • Baking Powder: Adds just enough lift to keep the cookie base light.
  • Dark Brown Sugar: Adds moisture and a deep caramel note to the cookie dough.
  • Egg & Egg Yolk: For structure and moistness – the yolk especially makes the dough extra tender.
  • Semisweet & Dark Chocolate Chips: Two kinds of chocolate give complexity and luscious pockets of melty goodness throughout.
  • Walnuts or Pecans: Finely chopped for just the right crunch without dominating the texture.
  • Flaky Sea Salt: The finishing touch that enhances all the sweet layers and gives that café bakery vibe.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love letting friends play around with this recipe – it’s super forgiving and adapts well to your preferences. Whether you want a nut-free version, a more decadent chocolate overload, or a dash of spice, these bars are a great blank canvas to make your own.

  • Nut-Free Variation: I’ve swapped nuts for toasted coconut flakes to keep the crunch without allergies, and it was just as delicious!
  • Chocolate Variation: Sometimes I add white chocolate chips for extra contrast, and honestly, it’s a classy twist.
  • Spiced Up: Adding a teaspoon of cinnamon or pumpkin pie spice to the oats makes these bars fantastic in fall – warm and comforting.
  • Healthier Swap: You can replace half the all-purpose flour with almond flour for a nuttier flavor and a bit more protein.

Step-by-Step: How I Make Salted Caramel Chocolate Chip Oat Bars Recipe

Step 1: Master the Homemade Salted Caramel

Start with your caramel because it’s the heart of this recipe and requires precise timing. First, prep all your ingredients because once the sugar turns amber, you move quickly. Warming the heavy cream ahead of time is a game-changer – I always microwave mine for about 20 seconds to reach room temp. When you see the sugar bubbling and turning a rich amber, whisk in the butter and slowly pour in that warm cream. It’s normal for it to bubble up vigorously; just keep whisking until smooth. Then a quick stir in of vanilla, salt, and flour thickens the sauce beautifully. This step takes about 10 minutes but you’ll get this gorgeous caramel that holds everything together perfectly.

Step 2: Whip Up the Oatmeal Chocolate Chip Cookie Dough

Preheat your oven to 350°F and prepare an 8×8 baking dish with parchment paper, making sure the sides are well lined for easy removal later. Whisk together your dry ingredients – oats, flour, baking powder, and salt – so everything is evenly mixed. In a separate bowl, beat the softened butter with dark brown sugar until creamy, then mix in the eggs and vanilla. When you add the dry mix to the wet, keep an eye on texture – you want it just combined, and don’t forget to fold in those semisweet chocolate chips right before fully mixing the dough. Spread about two-thirds of this dough evenly in your pan, top with your chopped nuts for crunch, and bake for 8 minutes. Pop the leftover dough in the fridge; you’ll use it again soon.

Step 3: Layer, Top, and Bake to Perfection

After the first bake, take your pan out and sprinkle the surface evenly with the dark chocolate chips. Next, gently pour your warm caramel all over, letting it seep into every inch. Then, dollop the remaining cookie dough in random blobs over the caramel – it adds amazing texture and a rustic look. Bake again for 20 to 25 minutes until the tops are lightly golden. Cooling is essential here; I let mine rest at room temp for 30 minutes, then chill the bars in the fridge for about an hour to firm up. This step is what gives you clean slices and that perfect chew-to-caramel ratio.

To release the bars, carefully run a knife along the edges if needed, then lift the parchment out and sprinkle generously with flaky sea salt. Slice into 16 pieces and prepare for happy faces all around because these bars are incredible.

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Pro Tips for Making Salted Caramel Chocolate Chip Oat Bars Recipe

  • Warm Your Cream: Don’t skip warming the heavy cream before adding to caramel – it keeps the texture smooth and prevents graininess.
  • Layer Carefully: Spread dough evenly and don’t overcrowd the nuts or caramel – this helps each bar hold its beautiful layers when cut.
  • Use Parchment Paper: Trust me, lining the pan with parchment and folding it over the sides makes lifting these bars out super easy and clean.
  • Don’t Skip Chilling: Letting the bars chill after baking is key for neat slices and that fudgy caramel feel.

How to Serve Salted Caramel Chocolate Chip Oat Bars Recipe

Salted Caramel Chocolate Chip Oat Bars, salted caramel bar recipe, chocolate chip oat bars, homemade salted caramel bars, chewy oat dessert - This close-up image shows a thick bar dessert with three main layers. The bottom layer is a crumbly, light brown cookie base with a rough texture. The middle layer is dark, melted chocolate that looks soft and rich. The top layer is a smooth, shiny caramel that slightly drips down the sides. Small coarse salt flakes are scattered on the caramel. The dessert pieces are placed on a white marbled surface, with a few scattered crumbs around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish these bars with a generous sprinkle of flaky sea salt – it’s a game changer, drawing out the caramel’s sweetness while giving a slight crunch. Sometimes I add a light drizzle of dark chocolate on top if I’m feeling fancy. Fresh raspberries on the side add a pop of color and brightness that contrasts the deep flavors beautifully.

Side Dishes

These bars pair wonderfully with a scoop of vanilla ice cream for an indulgent dessert. For an afternoon snack, I like serving them with a hot cup of black coffee or a creamy chai latte. If you want something lighter, a fresh fruit salad complements the richness nicely.

Creative Ways to Present

For parties, I’ve arranged these bars on a rustic wooden board garnished with fresh mint leaves and a small bowl of extra caramel for drizzling. I even made mini bite-sized bars using a muffin tin once, which made them perfect finger foods for a crowd. Wrapping individual slices in parchment and tying with twine also makes a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep my leftover bars in an airtight container in the refrigerator – they stay fresh and chewy for about 5 days. Just make sure to layer parchment paper between layers if you’re stacking them, so the caramel doesn’t stick.

Freezing

These bars freeze beautifully. I usually cut them into squares first, wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. They keep well for up to 3 months. To enjoy, just thaw at room temperature or give them a quick 15-second zap in the microwave for that fresh-baked feel.

Reheating

When reheating, I pop the bars in the microwave for 20 to 30 seconds to revive the gooey caramel and melt the chocolate just slightly. You can also warm them in a low oven (about 300°F) wrapped in foil for 10 minutes, which refreshes texture without drying out the oats.

FAQs

  1. Can I use rolled oats instead of quick oats in this recipe?

    Yes, you can substitute rolled oats if that’s what you have on hand. Just know that rolled oats are bigger and chewier, so your bars will have a heartier texture. If you prefer a softer bar, you might pulse the rolled oats in a food processor a couple of times to break them down before mixing in.

  2. What type of chocolate chips should I use?

    I recommend using a combination of semisweet and dark chocolate chips for depth of flavor, as in the recipe. But feel free to customize – milk chocolate will make it sweeter and creamier, while bittersweet or bittersweet chunks give a more intense chocolate hit. Just avoid chips that are labeled for baking only if you want maximum melt and flavor.

  3. My caramel thickened too fast. How can I fix it?

    If your caramel stiffens as it cools, gently warm it over low heat while stirring until it loosens up again. Make sure not to bring it to a boil again, just enough heat to soften. Also, remember to add room temperature cream when making your caramel; cold cream can cause it to seize.

  4. Can I make the caramel ahead of time?

    Going ahead and making caramel a day before is possible, but I recommend reheating it gently before pouring over the bars to get that perfect pourability. Stored in an airtight container in the fridge, it keeps well for up to a week.

  5. Are these bars suitable for freezing?

    Absolutely! These bars freeze great and keep their flavor and texture well. Just wrap individual slices tightly and thaw or warm gently as needed.

Final Thoughts

Honestly, this Salted Caramel Chocolate Chip Oat Bars Recipe is one of those gems I return to when I want to impress without fuss. Each bite is a little moment of bliss with the sweet, salty, and chocolatey layers coming together so well. I can’t wait for you to try it out yourself – grab your favorite baking pan, follow along, and get ready to wow your family or friends. These bars make every kitchen moment a little sweeter and a lot more fun.

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Salted Caramel Chocolate Chip Oat Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sarah
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in these Salted Caramel Chocolate Chip Oat Cookie Bars featuring a rich homemade salted caramel layered between buttery oatmeal chocolate chip cookie dough, topped with nuts and a sprinkle of flaky sea salt. Perfectly baked to a golden finish, these bars offer a heavenly combination of chewy, gooey, and crunchy textures for an irresistible dessert treat.

Ingredients

Homemade Salted Caramel

  • 3/4 cup granulated sugar (150g)
  • 1/4 cup + 2 tbsp water (90g)
  • 4 1/2 tbsp unsalted butter, sliced
  • 1/4 cup + 2 tbsp heavy cream, room temperature (100g)
  • 1 tsp vanilla extract
  • Hefty pinch kosher salt
  • 7 tbsp all purpose flour (60g)

Oatmeal Chocolate Chip Cookie Dough

  • 1 cup quick oats (95g)
  • 1 1/4 cup all purpose flour (165g)
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, room temperature (110g)
  • 1 cup dark brown sugar, packed (210g)
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips (85g)
  • 3/4 cup dark chocolate chips (130g)
  • 3/4 cup walnuts or pecans, finely chopped (95g)

For Serving

  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare Caramel Ingredients: Gather and ready all ingredients for salted caramel, ensuring the heavy cream is at least room temperature to prevent seizing when mixed.
  2. Cook Sugar and Water: In a heavy-bottomed saucepan, combine water and sugar, stirring gently to mix without splashing sugar on sides. Place over medium heat and let sugar dissolve and bubble, changing color from clear to rich amber without stirring.
  3. Add Butter and Cream: Remove from heat at amber color, whisk in sliced butter until melted, then slowly pour in room temperature heavy cream while whisking until smooth.
  4. Finish Caramel: Whisk in vanilla extract and kosher salt, return saucepan to medium heat, let caramel bubble gently for 2 minutes, then remove from heat and whisk in flour. Set aside.
  5. Preheat Oven and Prepare Pan: Preheat oven to 350°F (177°C). Grease and line an 8×8 inch baking dish with parchment paper on all sides.
  6. Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk quick oats, all purpose flour, baking powder, and kosher salt. Set aside.
  7. Cream Butter and Sugar: In a large bowl, beat softened butter and dark brown sugar until smooth using a wooden spoon or electric mixer.
  8. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until combined.
  9. Combine Dry Ingredients: Gradually add dry ingredient mixture to wet batter and mix just until combined. Before fully incorporated, fold in 1/2 cup semisweet chocolate chips.
  10. Assemble Base Layer: Spread about two-thirds of the cookie dough evenly into the bottom of the prepared baking dish. Sprinkle an even layer of finely chopped walnuts or pecans on top.
  11. Bake Initial Layer: Bake the crust layer in the oven for 8 minutes. While baking, refrigerate the remaining cookie dough.
  12. Add Dark Chocolate Layer: Remove the baking dish from oven and evenly sprinkle dark chocolate chips over the partially baked crust.
  13. Pour Caramel and Top With Dough: Pour warm salted caramel evenly over the dark chocolate chips. Dot spoonfuls of the remaining chilled cookie dough randomly over the caramel layer.
  14. Final Bake: Bake the entire assembled bar for 25 minutes or until the top dough is lightly golden.
  15. Cool and Chill: Let the bars cool at room temperature for 30 minutes, then refrigerate for about 1 hour to set.
  16. Slice and Serve: Run a knife along the edges to loosen bars, lift from the pan using parchment paper edges, sprinkle with flaky sea salt, and cut into 16 bars.

Notes

  • Ensure heavy cream is at room temperature before adding to caramel to prevent seizing of sugar.
  • If the caramel thickens while cooling, gently rewarm it on the stove to loosen before pouring over chocolate chips.
  • Greasing and fully lining the baking pan with parchment paper on all sides helps with easy removal of bars.
  • Use nuts of your choice like walnuts or pecans; finely chop for an even layer.
  • For more pronounced salted caramel flavor, sprinkle additional flaky sea salt after baking.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 bar
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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