Salted Caramel Chocolate Chip Oat Cookie Bars
Introduction
There’s a special place in my heart for desserts that evoke childhood memories, and Salted Caramel Chocolate Chip Oat Cookie Bars do just that. I discovered this recipe on a cozy afternoon while sorting through old family cookbooks. The aroma of baking cookies always transports me back to my grandmother’s kitchen, where the sound of laughter and the clinking of mixing bowls filled the air. The moment I took my first bite, I knew I had stumbled upon something magical: the perfect marriage of rich chocolate, chewy oats, and irresistible salted caramel. Each bite is not just a treat; it’s a hug from the past, making this recipe a meaningful addition to my family’s dessert repertoire.
What Makes This Recipe Special
Salted Caramel Chocolate Chip Oat Cookie Bars are a beautiful blend of flavors and textures, making them a must-have for any cookie lover. They offer a semblance of nutritious oats balanced perfectly with the indulgence of chocolate and caramel, meaning you can feel good about treating yourself. These bars are quick to prepare, family-approved, and also versatile enough to satisfy any sweet cravings that might strike at different times. If you love a good dessert that also tells a story, this one’s for you!
Ingredients Section
Everything You’ll Need for This Recipe
For the Cookie Base:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
For the Salted Caramel Sauce:
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cut into pieces
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
Note: When choosing your chocolate chips, opt for high-quality for the richest flavor. You can use gluten-free flour for a gluten-free option, and feel free to adjust the salt in the caramel to your liking.
How to make Salted Caramel Chocolate Chip Oat Cookie Bars
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
Step 2: In a large mixing bowl, combine the oats, flour, baking soda, and salt. Stir well and set aside.
Step 3: In another bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add the egg and vanilla extract to the butter mixture and beat until smooth.
Step 5: Gradually mix in the dry ingredients until just combined. Fold in the semi-sweet chocolate chips with a spatula.
Step 6: Press half of the mixture into the bottom of your prepared baking pan, creating an even layer.
Step 7: For the caramel sauce, in a medium saucepan over medium heat, melt the sugar until it turns a golden amber color—this should take about 5 minutes. Be careful not to burn it.
Step 8: Once the sugar has melted, cautiously add the butter. Stir until fully melted before slowly pouring in the heavy cream. Be careful, as it may bubble up! Stir the sauce until smooth and add in the sea salt.
Step 9: Pour the salted caramel sauce over the layer of cookie dough in the pan.
Step 10: Crumble the remaining cookie dough over the caramel layer, leaving some gaps to allow the caramel to peek through.
Step 11: Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
Step 12: Allow the bars to cool in the pan for at least 30 minutes before cutting into squares. Enjoy warm or at room temperature!
Pro Tips and Variations
- Use chilled butter instead of softened for a denser cookie base.
- Experiment with mix-ins – try adding nuts or dried fruit for added texture and flavor.
- For a quicker caramel, use store-bought salted caramel sauce if you’re short on time.
- Storage: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for a week. To reheat, pop them in the microwave for a few seconds.
- Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free baking blend.
Serving Suggestions
Salted Caramel Chocolate Chip Oat Cookie Bars are sensational on their own, but here are some ideas to elevate your serving experience:
- Pair them with a generous scoop of vanilla ice cream for a decadent dessert that contrasts the soft bars with a creamy texture.
- Accompany with a cup of hot coffee or a chilled glass of milk for a cozy treat after dinner.
- For a fancy touch, sprinkle with extra flaky sea salt and serve on a beautiful dessert platter.
FAQ Section
Your Questions, Answered
Q: Can I make this recipe ahead of time?
A: Absolutely! These bars can be made a day in advance and stored in an airtight container.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the individual bars wrapped in plastic wrap and kept in a freezer bag for up to two months.
Q: What can I use instead of butter?
A: You can substitute with coconut oil or a vegan butter alternative for a dairy-free version.
Q: How do I prevent the dish from becoming watery?
A: Make sure to allow the bars to cool completely before cutting them, as they will continue to set.
Q: Can I make this vegetarian or dairy-free?
A: Yes, use vegan butter and non-dairy cream for the caramel to make it fully dairy-free.
Conclusion
Salted Caramel Chocolate Chip Oat Cookie Bars hold a special place in my heart, blending nostalgia with deliciousness. They are not just bars; they are a way to connect with family and friends over sweet bites and laughter. I truly hope you give this recipe a try and enjoy the warmth and joy it brings to your kitchen. Please share your stories and results you never know who might be inspired by your baking adventures!
“These bars are heavenly! The combination of rich caramel, chocolate, and chewy oats is pure bliss. My family devoured them in one night!”
– Hannah J.
Salted Caramel Chocolate Chip Oat Cookie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the oats, flour, baking soda, and salt. Stir well and set aside.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until smooth.
- Gradually mix in the dry ingredients until just combined. Then fold in the semi-sweet chocolate chips.
- Press half of the cookie dough mixture into the bottom of your prepared baking pan.
- In a medium saucepan over medium heat, melt the sugar for the caramel until it turns a golden amber color (about 5 minutes).
- Carefully add the butter and stir until fully melted, then slowly pour in the heavy cream. Stir until smooth and add the sea salt.
- Pour the salted caramel sauce over the layer of cookie dough in the pan.
- Crumble the remaining cookie dough over the caramel layer.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
- Allow the bars to cool in the pan for at least 30 minutes before cutting into squares.
Notes
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