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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

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

Scale

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

Find it online: https://ovenandolive.com/salted-caramel-chocolate-chip-oat-bars-recipe/