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Salted Caramel Chocolate Chip Oat Cookie Bars

These delightful bars combine the nostalgic flavors of chocolate, oats, and salted caramel, making them an indulgent treat perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup rolled oats
  • 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 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 Chilled butter can be used for a denser base.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips Opt for high-quality for the richest flavor.
For the Salted Caramel Sauce
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, cut into pieces
  • 1/4 cup heavy cream Use non-dairy cream for a dairy-free version.
  • 1/2 teaspoon sea salt Adjust to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, combine the oats, flour, baking soda, and salt. Stir well and set aside.
  3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract to the butter mixture and beat until smooth.
  5. Gradually mix in the dry ingredients until just combined. Then fold in the semi-sweet chocolate chips.
Assembly
  1. Press half of the cookie dough mixture into the bottom of your prepared baking pan.
  2. In a medium saucepan over medium heat, melt the sugar for the caramel until it turns a golden amber color (about 5 minutes).
  3. Carefully add the butter and stir until fully melted, then slowly pour in the heavy cream. Stir until smooth and add the sea salt.
  4. Pour the salted caramel sauce over the layer of cookie dough in the pan.
  5. Crumble the remaining cookie dough over the caramel layer.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
  2. Allow the bars to cool in the pan for at least 30 minutes before cutting into squares.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for a week. To reheat, use a microwave for a few seconds.