Description
These Chocolate Caramel Oatmeal Cookie Bars combine a rich homemade caramel sauce layered over hearty oatmeal cookie dough, topped with milk chocolate chips and baked to golden perfection. This delightful dessert features a luscious caramel drizzle with chewy oatmeal bars, perfect for sharing and satisfying any sweet tooth.
Ingredients
Scale
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
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
- Make caramel base: In a large saucepan over medium heat, combine granulated sugar and water. Stir gently just until sugar dissolves, then leave undisturbed for about 10 minutes until clear and syrupy.
- Cook caramel: Continue cooking the sugar mixture, gently stirring occasionally until it boils and turns a rich amber color, approximately 20 minutes.
- Add butter and cream: Remove pan from heat and whisk in unsalted butter. Slowly drizzle in heavy cream while whisking constantly to combine smoothly.
- Flavor and thicken caramel: Stir in vanilla extract and salt, whisking to combine. Return pan to medium heat and simmer for 2 minutes until bubbling.
- Incorporate flour into caramel: Remove from heat again and whisk in all-purpose flour until fully combined. Set caramel aside to cool slightly.
- Prepare baking dish: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper extending up the sides and spray with nonstick cooking spray.
- Mix dry ingredients: In a large bowl, whisk together oats, all-purpose flour, baking soda, and kosher salt until well combined.
- Cream sugar and butter: In a separate large bowl, beat the brown sugar and unsalted butter using a hand mixer until light and fluffy. Add eggs and vanilla extract, mixing until smooth.
- Combine dry and wet ingredients: Gradually mix the oat flour mixture into the wet ingredients, one cup at a time, until fully incorporated.
- Layer the cookie dough: Spread about two-thirds of the cookie dough mixture (approximately 3 cups) evenly into the prepared baking pan.
- Add chocolate and caramel: Sprinkle the milk chocolate chips evenly over the cookie dough layer, then pour the slightly cooled caramel sauce on top.
- Top with remaining dough: Dollop and flatten the remaining cookie dough over the caramel layer in small flattened pieces.
- Bake the bars: Bake in the preheated oven for 38 to 40 minutes or until the tops are lightly browned and set.
- Cool and chill: Allow the bars to cool on the countertop for 30 minutes, then transfer to the refrigerator and chill for at least 1 hour before slicing and serving.
Notes
- For best results, use room temperature ingredients for smoother blending and proper texture.
- Ensure the caramel reaches a rich amber color but do not let it burn to avoid bitterness.
- Chilling the bars before cutting helps the caramel set and makes slicing cleaner.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- You may substitute dark chocolate chips for a richer chocolate flavor.
