Chocolate Caramel Oatmeal Cookie Bars
Chocolate Caramel Oatmeal Cookie Bars are ooey-gooey dessert bars with chocolate and caramel sandwiched between two layers of oatmeal bars.
Servings: 12 large bars
Calories: 776kcal
Ingredients
Caramel
- 1 ½ cups (300 g) granulated sugar
- ⅔ cup water, room temperature
- 10 tablespoons unsalted butter, room temperature
- ⅔ cup (159 g) heavy cream, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (125 g) all-purpose flour
Oatmeal 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
Caramel
- To a large saucepan over medium heat, add granulated sugar and water.
- Gently stir. Then leave undisturbed until the sugar is dissolved (about 10 minutes).
- Continue to cook and gently stir until the sugar is boiling. It will begin to turn a rich amber color after about 20 minutes.
- Remove from heat and whisk in butter.
- Once melted, slowly drizzle in heavy cream, whisking constantly until combined and smooth.
- Add vanilla and salt; whisk until combined.
- Return the pan to medium heat until bubbling. Continue to simmer for 2 more minutes.
- Remove from heat and whisk in flour. Set aside to cool slightly while you prepare the dough.
Oatmeal Cookie Dough
- Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper, including up the sides. Spray with nonstick cooking spray.
- In a large bowl combine oats, flour, baking soda, and salt. Whisk to combine.
- In a separate large bowl, add sugar and butter. Use a hand mixer to cream together until fully incorporated. Add eggs and vanilla and continue mixing until smooth.
- Adding one cup at a time, mix in the flour mixture.
- Spread ⅔ of the mixture (about 3 cups) into the prepared pan. Set aside.
- Pour milk chocolate chips on top of the mixture. Pour the caramel sauce over the milk chocolate chips.
- Carefully start placing flattened dollops of the remaining cookie dough over the caramel. I find it works best to pick up a small handful, flatten it in your hand a bit, and then place that directly on top of the caramel. Do this with all the remaining dough. It is okay if there is some caramel showing.
- Bake for 38-40 minutes, or until lightly browned.
- Let the bars cool on the counter for 30 minutes. Then transfer to the refrigerator to chill for an hour before cutting and serving.
Video
Nutrition
Serving: 1bar | Calories: 776kcal