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Salted Caramel Chocolate Chip Oat Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Amanda
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these rich and chewy Salted Caramel Chocolate Chip Oat Cookie Bars, featuring homemade salted caramel layered between oatmeal chocolate chip cookie dough and topped with chopped nuts and flaky sea salt. Perfectly balanced with sweet and salty flavors, these bars are a delightful treat that combines chewy oats, melty chocolate chips, and buttery caramel in every bite.

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)

Finishing

  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare caramel ingredients. Ensure the heavy cream is at room temperature to prevent the caramel from seizing. Warm it slightly in the microwave if needed for easier mixing.
  2. Make the caramel base. Combine water and granulated sugar in a heavy-bottomed saucepan; stir gently to combine without splashing sugar on the sides. Heat over medium without stirring until the sugar dissolves and the mixture turns clear and bubbly.
  3. Cook the caramel to amber. Watch the caramel carefully as it changes from clear to light golden to a rich amber color. If browning unevenly, gently move the sugar around the pot to distribute heat evenly.
  4. Add butter and cream. Remove caramel from heat and whisk in sliced butter. While whisking, slowly pour in room temperature heavy cream and continue whisking until smooth.
  5. Flavor and finish caramel. Whisk in vanilla extract and kosher salt, then return the caramel to medium heat to bubble gently for about 2 minutes. Remove from heat and whisk in flour until combined. Set aside.
  6. Prepare to bake. Preheat oven to 350°F. Grease and line an 8×8 inch baking dish thoroughly with parchment paper on all sides.
  7. Mix dry ingredients. In a medium bowl, whisk together quick oats, all purpose flour, baking powder, and kosher salt. Set aside.
  8. Cream butter and sugar. In a large bowl, beat softened butter and dark brown sugar with a wooden spoon or mixer until smooth and well combined.
  9. Add eggs and vanilla. Mix in the whole egg, egg yolk, and vanilla extract until incorporated.
  10. Combine dry and wet ingredients. Add the oat and flour mixture to the butter mixture and stir until mostly combined.
  11. Add semisweet chocolate chips. Just before the flour is fully mixed in, fold in the 1/2 cup semisweet chocolate chips.
  12. Form base layer. Spread about two-thirds of the cookie dough evenly in the bottom of the prepared baking dish. Top this layer evenly with the chopped nuts.
  13. Bake base. Bake in the preheated oven for 8 minutes. Meanwhile, refrigerate the remaining cookie dough.
  14. Add chocolate chips and caramel. Remove the partially baked base from the oven. Sprinkle the top evenly with the dark chocolate chips. Loosen the caramel by gently reheating if thickened, then pour an even layer over the chocolate chips.
  15. Top with remaining dough. Dot the surface randomly with blobs of the reserved chilled cookie dough.
  16. Bake until golden. Return to oven and bake for 25 minutes or until the top is lightly golden and cooked through.
  17. Cool and chill. Let the bars cool at room temperature for about 30 minutes. Then refrigerate them for at least 1 hour to set.
  18. Serve. Run a knife around the edges to loosen the bars, lift out the entire block using the parchment paper, sprinkle with flaky sea salt, slice into 16 bars, and serve.

Notes

  • Ensure heavy cream is room temperature before adding to caramel to avoid seizing.
  • If caramel thickens while cooling, gently reheat to pour easily.
  • Line the baking pan well on all sides with parchment to easily remove bars.
  • Use chopped walnuts or pecans according to preference or availability.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.
  • Let bars chill thoroughly before slicing for cleaner cuts.

Nutrition

  • Serving Size: 1 bar
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 120 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 45 mg

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