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This decadent salted caramel chocolate chip oat cookie bar recipe combines the best of homemade treats with a gourmet twist. The soft oatmeal cookie base cradles layers of rich homemade caramel, dark chocolate, and toasted nuts for an irresistible dessert that disappears quickly at any gathering.
I first made these bars for a neighborhood potluck as an alternative to plain chocolate chip cookies. They disappeared within minutes and three different people requested the recipe before I even left the party. Now they're my signature dessert for special occasions.
Ingredients
- Quick oats: Provide the perfect chewy texture and nutty flavor foundation choose thick cut for best results
- Dark brown sugar: Creates a deep molasses undertone that complements the caramel beautifully
- Heavy cream: At room temperature is essential for smooth caramel formation warm slightly if cold
- Dark chocolate chips: Offer rich counterbalance to the sweet caramel select 60% or higher cocoa content
- Flaky sea salt: For finishing elevates all the flavors and creates that addictive sweet salty contrast
- Walnuts or pecans: Add necessary crunch and complexity toast them lightly beforehand to enhance flavor
How To Make Salted Caramel Chocolate Chip Oat Cookie Bars
- Prepare the caramel:
- Combine water and sugar in a heavy bottomed saucepan without disturbing the sides. Heat over medium until the mixture turns a rich amber color about 8 to 10 minutes watching carefully as it can burn quickly. Remove from heat and immediately whisk in butter then slowly add room temperature cream vanilla and salt. Return to heat briefly then whisk in flour to thicken.
- Create the cookie base:
- Mix softened butter with dark brown sugar until completely smooth and slightly fluffy. Add eggs and vanilla then fold in the dry ingredients oats flour baking powder and salt just until combined. Gently incorporate semisweet chocolate chips at the very end to prevent overmixing.
- Assemble the layers:
- Press two thirds of the dough into a parchment lined baking dish creating an even base layer. Bake for just 8 minutes to set the crust then sprinkle with chopped nuts and dark chocolate chips. Pour the warm caramel evenly over the chocolate then dot the remaining cookie dough on top in small clusters.
- Bake to perfection:
- Return the pan to the oven for 20 to 25 minutes watching for the edges to turn just slightly golden. The center will still appear somewhat soft but will set up during cooling. Allow to cool completely at room temperature then refrigerate for at least an hour before slicing for clean beautiful bars.
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The homemade caramel is truly what makes these bars special. I once tried to shortcut with jarred caramel sauce and while still delicious they lacked that complex buttery depth that makes everyone ask for the recipe. My daughter now requests these instead of birthday cake every year calling them "cookie heaven bars."
Storage Tips
These caramel bars keep exceptionally well in an airtight container at room temperature for 3 days or in the refrigerator for up to a week. The caramel stays pleasantly soft even when chilled making them ideal for making ahead. For longer storage freeze the cut bars between layers of parchment paper in an airtight container and thaw in the refrigerator overnight before serving.
Serving Suggestions
While these bars are certainly decadent enough on their own they transform into an extraordinary dessert when served slightly warm with a scoop of vanilla ice cream. The contrast between the warm gooey bar and cold creamy ice cream creates the ultimate indulgence. For a casual coffee gathering serve them at room temperature alongside a bitter dark roast coffee to balance the sweetness.
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Ingredient Substitutions
The recipe adapts well to various dietary needs and pantry limitations. For a gluten free version substitute the all purpose flour with a 1 to 1 gluten free baking blend and ensure your oats are certified gluten free. Vegans can replace butter with plant based butter sticks and heavy cream with full fat coconut cream though the caramel will have a slightly different texture. For a nut free version simply omit the nuts and add an extra 1/4 cup of chocolate chips or dried cranberries for texture.
Make Ahead Options
The components of this recipe can be prepared separately to save time on baking day. The caramel can be made up to 5 days ahead and stored in the refrigerator simply reheat gently to achieve pouring consistency. The cookie dough can be prepared and refrigerated for up to 2 days before baking. Fully assembled bars can even be frozen unbaked then thawed overnight in the refrigerator before baking adding about 5 minutes to the baking time.
Frequently Asked Questions
- → How do I make homemade salted caramel?
To prepare salted caramel, heat sugar and water in a saucepan until amber-colored. Stir in butter, cream, vanilla, and salt, whisking until smooth. Ensure the cream is at room temperature to prevent the caramel from seizing.
- → What’s the best chocolate to use for these bars?
A combination of semisweet and dark chocolate chips gives the best flavor balance. You can also substitute with milk chocolate or chopped chocolate bars if preferred.
- → Can I substitute the nuts in the recipe?
Yes, you can replace walnuts or pecans with other nuts like almonds or hazelnuts. For a nut-free version, simply omit the nuts altogether or use seeds like sunflower or pumpkin seeds.
- → How do I store these cookie bars?
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months.
- → Why is flaky sea salt sprinkled on top?
Flaky sea salt enhances the flavors by balancing the sweetness of the caramel and chocolate, creating a perfect sweet and savory harmony.
- → Do I need to refrigerate the dough before baking?
Keeping a portion of the dough in the refrigerator allows for better structure when adding it to the caramel layer. It ensures it doesn’t spread too thin or cook unevenly.