Ingredients

3/4 cup (150g) granulated sugar

1/4 cup + 2 tbsp (90g) water

4 1/2 tbsp unsalted butter, sliced

1/4 cup + 2 tbsp (100g) heavy cream, room temperature

1 tsp vanilla extract

Hefty pinch of kosher salt

7 tbsp (60g) all purpose flour

1 cup (95g) quick oats

1 1/4 cup (165g) all purpose flour

1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup (110g) unsalted butter, room temp

1 cup (210g) dark brown sugar, packed

1 large egg + 1 egg yolk

2 tsp vanilla extract

1/2 cup (85g) semisweet chocolate chips

3/4 cup (130g) dark chocolate chips

3/4 cup (95g) walnuts or pecans, finely chopped

Flaky sea salt, for sprinkling

Instructions

Step 1: Prepare the caramel ingredients ahead. Ensure the heavy cream is at room temperature to prevent the caramel from seizing; warm it gently if needed.

Step 2: In a heavy-bottomed saucepan, combine water and sugar. Stir gently to mix evenly, avoiding sugar splashing up the sides.

Step 3: Heat over medium until sugar dissolves completely. Do not stir during this process.

Step 4: Watch the syrup as it changes from clear to light golden to a rich amber color. If browning is uneven, gently swirl the pot.

Step 5: Once amber, remove from heat and whisk in sliced butter until combined.

Step 6: Slowly whisk in warm heavy cream until smooth, then add vanilla and a pinch of kosher salt.

Step 7: Return to medium heat and bubble for 2 minutes. Remove from heat and whisk in 7 tablespoons of flour. Set aside.

Step 8: Preheat oven to 350°F (175°C). Grease and line an 8×8 inch baking dish with parchment paper on all sides.

Step 9: In a medium bowl, whisk quick oats, remaining flour, baking powder, and salt. Set aside.

Step 10: In a large bowl, cream softened butter and dark brown sugar until smooth, using a wooden spoon or electric mixer.

Step 11: Mix in the egg, egg yolk, and vanilla extract until combined.

Step 12: Add dry ingredients to the wet mixture and mix until almost combined. Fold in the semisweet chocolate chips just before fully mixing the flour.

Step 13: Spread about two-thirds of the dough evenly in the prepared pan. Sprinkle chopped nuts evenly over the dough.

Step 14: Bake for 8 minutes. Remove from oven and refrigerate the leftover dough.

Step 15: Top the baked crust with an even layer of dark chocolate chips.

Step 16: Pour the caramel over the chocolate chips. If thickened, warm slightly to loosen before pouring.

Step 17: Dollop the leftover cookie dough randomly over the caramel layer.

Step 18: Bake for 20-25 minutes until lightly golden on top.

Step 19: Allow bars to cool at room temperature for 30 minutes, then chill for about 1 hour.

Step 20: Use a knife to loosen bars from pan edges if needed, lift out using parchment, sprinkle with flaky sea salt, and slice.

Tips & Variations

Use room temperature heavy cream in the caramel to prevent it from seizing.

Swap walnuts with pecans or skip nuts for a nut-free version.

Chill leftover dough before dolloping to help maintain shape during baking.

Adjust the amount of sea salt sprinkled on top for your preferred saltiness balance.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, but the texture will be chewier and the bars may be denser. For best results, use quick oats as specified.

What can I do if my caramel hardens too quickly?

Gently warm the caramel again on low heat to loosen it before pouring. Make sure the heavy cream used is at room temperature to avoid crystallization.