Introduction

These Salted Caramel Chocolate Chip Oat Cookie Bars combine chewy oats, rich chocolate, and luscious homemade salted caramel for an irresistible treat. Perfectly balanced between sweet and salty, they’re a delightful twist on classic cookie bars that will satisfy any dessert craving.

A stack of three gooey bars is shown close up, each layer consisting of a crumbly golden brown oat base and topping, with melted dark chocolate chunks embedded inside. Thick caramel sauce seeps and drapes over the sides, dripping down in shiny amber streams that contrast with the rough texture of the oats. The bars have a rustic, crunchy look with bits of salt sprinkled on top, giving a mix of shiny gooey caramel and matte crumbly layers. Background has a soft dark blur with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (150g) granulated sugar
1/4 cup + 2 tbsp (90g) water
4 1/2 tbsp unsalted butter, sliced
1/4 cup + 2 tbsp (100g) heavy cream, room temperature
1 tsp vanilla extract
Hefty pinch of kosher salt
7 tbsp (60g) all purpose flour
1 cup (95g) quick oats
1 1/4 cup (165g) all purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup (110g) unsalted butter, room temperature
1 cup (210g) dark brown sugar, packed
1 large egg + 1 egg yolk
2 tsp vanilla extract
1/2 cup (85g) semisweet chocolate chips
3/4 cup (130g) dark chocolate chips
3/4 cup (95g) walnuts or pecans, finely chopped
Flaky sea salt, for sprinkling

Instructions

Step 1: Prepare the homemade salted caramel. Have all caramel ingredients ready, ensuring the heavy cream is at least room temperature to prevent seizing. If needed, warm the cream slightly in the microwave.
Step 2: In a heavy-bottomed saucepan, combine the water and sugar. Stir gently to mix without splashing sugar onto the pot sides.
Step 3: Place the pan over medium heat and let the sugar dissolve without stirring. Watch as it goes from clear to light golden and finally a rich amber color. If browning unevenly, gently nudge the sugar to distribute heat.
Step 4: Once the caramel reaches an even amber, remove from heat and whisk in the butter.
Step 5: Slowly pour in the warmed heavy cream while whisking until smooth. Stir in vanilla and salt.
Step 6: Return the saucepan to medium heat and simmer the caramel for about 2 minutes.
Step 7: Remove from heat and whisk in the 7 tablespoons of flour. Set caramel aside.
Step 8: Preheat the oven to 350°F. Grease and line an 8×8-inch baking dish with parchment paper, covering all sides.
Step 9: In a medium bowl, whisk together oats, 1 1/4 cups flour, baking powder, and 1/2 teaspoon kosher salt. Set aside.
Step 10: In a large bowl, cream together the softened butter and dark brown sugar until smooth.
Step 11: Mix in the egg, egg yolk, and 2 teaspoons vanilla extract.
Step 12: Gradually add the dry ingredients and stir to combine. Just before fully mixed, fold in 1/2 cup semisweet chocolate chips.
Step 13: Spread about two-thirds of the dough evenly in the prepared baking dish. Sprinkle the chopped nuts over the dough.
Step 14: Bake the crust layer for 8 minutes. Meanwhile, chill the remaining dough.
Step 15: Remove the pan from the oven and evenly sprinkle the dark chocolate chips on top.
Step 16: Pour the salted caramel evenly over the chocolate chips. If the caramel has thickened, gently warm it to loosen before pouring.
Step 17: Drop spoonfuls of the reserved cookie dough over the caramel layer.
Step 18: Bake for 20-25 minutes or until the bars turn very lightly golden.
Step 19: Let the bars cool at room temperature for about 30 minutes, then chill in the refrigerator for an hour to set.
Step 20: Use a knife to loosen the edges if needed, then lift the bars out with the parchment. Sprinkle with flaky sea salt before slicing and serving.

Tips & Variations

Make sure the heavy cream is at room temperature before adding to the caramel to keep it smooth and prevent seizing.
Try swapping walnuts for pecans or even toasted almonds for a different nutty flavor.
If you want extra chewiness, use old-fashioned rolled oats instead of quick oats, but expect a heartier texture.
For a more intense chocolate flavor, use bittersweet chocolate chips in place of semisweet or dark chips.
Leftover bars can be warmed slightly before serving for a gooey caramel experience.

Storage

Store these cookie bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly for up to 2 months. Reheat gently in the microwave for 15-20 seconds to soften the caramel before serving.

How to Serve

The image shows several square cookie bars arranged close together on a white marbled surface, with one square slightly pulled out to reveal gooey layers inside. Each cookie bar has three distinct layers: a crumbly, golden oat cookie top with rough texture and uneven pieces; a thick, glossy caramel middle layer in rich amber brown, oozing slightly around the edges; and a dark, melted chocolate layer beneath the caramel, showing through cracks in the cookie top. Small flakes of salt are sprinkled over the top, adding a touch of white contrast on the caramel and cookie layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional kosher salt to avoid over-salting your bars.

How can I make the caramel thicker?

Simmer the caramel a bit longer before adding the flour, but be careful not to burn it. Also, ensure the flour is fully incorporated and give it time to set as it cools.