Salted Caramel Oat Bars (Print Version)
# Ingredients:
→ Homemade Salted Caramel
01 -
150g granulated sugar
02 -
90g water
03 -
4.5 tablespoons unsalted butter, sliced
04 -
100g heavy cream, room temperature
05 -
1 teaspoon vanilla extract
06 -
Hefty pinch of kosher salt
07 -
60g all-purpose flour
→ Oatmeal Chocolate Chip Cookie Dough
08 -
95g quick oats
09 -
165g all-purpose flour
10 -
0.5 teaspoon baking powder
11 -
0.5 teaspoon kosher salt
12 -
110g unsalted butter, room temperature
13 -
210g dark brown sugar, packed
14 -
1 large egg + 1 egg yolk
15 -
2 teaspoons vanilla extract
16 -
85g semisweet chocolate chips
17 -
130g dark chocolate chips
18 -
95g walnuts or pecans, finely chopped
19 -
Flaky sea salt, for sprinkling
# Instructions:
01 -
Ensure all caramel ingredients, especially the heavy cream, are ready and at room temperature before starting. Warm heavy cream if necessary in the microwave to avoid seizing.
02 -
Add water and sugar to a heavy-bottomed saucepan. Stir carefully to combine without splashing sugar onto the sides. Heat over medium heat and let the sugar dissolve.
03 -
Once the sugar is clear and bubbling, watch as it changes color from clear to amber. Stir gently to even out uneven browning, then remove from heat.
04 -
Immediately whisk in the butter, followed by slowly pouring in the heavy cream while whisking. Mix in vanilla and salt, bubble for 2 minutes, and stir in flour.
05 -
Preheat oven to 175°C (350°F). Grease and line all sides of an 8×8 baking dish with parchment paper.
06 -
In a medium bowl, mix oats, flour, baking powder, and salt. Set aside.
07 -
In a large mixing bowl, combine softened butter and dark brown sugar until smooth. Mix in egg, egg yolk, and vanilla.
08 -
Add dry ingredients to wet ingredients and mix until combined. Stir in 85g semisweet chocolate chips before the flour is fully blended.
09 -
Spread 2/3 of the dough in the baking dish, sprinkle the layer with nuts, and bake for 8 minutes. Chill remaining dough in the refrigerator.
10 -
Once the crust is baked, evenly distribute dark chocolate chips over the crust. Pour over the caramel, reheating briefly if it has thickened too much.
11 -
Add blobs of remaining cookie dough on top. Bake for 20–25 minutes or until lightly golden. Cool for 30 minutes at room temperature, then chill for 1 hour.
12 -
Use a knife to loosen edges if needed before removing the bars from the pan. Sprinkle with sea salt, slice, and serve.