Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Caramel Chocolate Chip Oat Cookie Bars Recipe

★★★★★

4.7 from 70 reviews
  • Author: lilan
  • Total Time: 1 hour 55 minutes
  • Yield: 16 bars 1x

Description

These Salted Caramel Chocolate Chip Oat Cookie Bars combine rich homemade salted caramel with chewy oat-infused chocolate chip cookie dough. Layers of chopped nuts, semi-sweet and dark chocolate chips create a deliciously textured dessert that’s perfectly balanced by a sprinkle of flaky sea salt.

Ingredients

Scale

Salted Caramel

  • 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

Oatmeal Chocolate Chip Cookie Dough

  • 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 temperature
  • 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

  1. Prepare Ingredients: Gather all ingredients for the caramel first to ensure quick assembly while the caramel is hot. Warm the heavy cream to room temperature to avoid seizing.
  2. Make the Caramel: In a heavy-bottomed saucepan, combine water and sugar without stirring. Heat over medium until sugar dissolves and turns from clear to a rich amber color, occasionally nudging to distribute heat evenly.
  3. Add Butter and Cream: Remove from heat and whisk in butter slices until melted. Slowly pour in warm heavy cream while whisking to create a smooth mixture.
  4. Flavor and Thicken Caramel: Whisk in vanilla and salt. Return to medium heat to simmer for 2 minutes, then remove from heat and whisk in flour. Set caramel aside.
  5. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper, greasing the sides for easy removal.
  6. Mix Dry Ingredients: In a medium bowl, whisk oats, all-purpose flour, baking powder, and salt.
  7. Cream Butter and Sugar: In a large bowl, beat softened butter and dark brown sugar until smooth and creamy using a spoon or electric mixer.
  8. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated.
  9. Combine Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in 1/2 cup semisweet chocolate chips before fully incorporating the flour.
  10. Form Base Layer and Nuts: Spread about two-thirds of the dough evenly in the prepared pan. Sprinkle the chopped nuts on top.
  11. First Bake: Bake for 8 minutes. Meanwhile, chill the remaining dough in the refrigerator.
  12. Add Dark Chocolate and Caramel: Remove pan from oven and sprinkle an even layer of dark chocolate chips on the partially baked crust. Reheat caramel if needed to loosen it, then pour evenly over the chocolate layer.
  13. Top with Dough and Final Bake: Drop spoonfuls of the remaining chilled cookie dough evenly over the caramel. Bake for 20-25 minutes or until lightly golden.
  14. Cool and Chill: Let bars cool at room temperature for 30 minutes, then refrigerate for about 1 hour to set properly.
  15. Slice and Serve: To remove bars, carefully wedge a knife around the edges and lift using the parchment paper. Sprinkle flaky sea salt on top and cut into squares.

Notes

  • Room temperature heavy cream is critical to prevent caramel from seizing.
  • Use fresh quick oats for best texture.
  • Chill leftover dough to ensure it holds shape when dolloped on caramel.
  • Reheat caramel gently if it thickens before pouring.
  • For a nut-free version, omit the walnuts or pecans and replace with extra chocolate chips if desired.
  • Store bars in an airtight container in the refrigerator for up to 5 days.
  • Flaky sea salt enhances the salted caramel flavor but can be omitted if unavailable.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: salted caramel, chocolate chip, oat cookie bars, homemade caramel, dessert bars, chewy cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cooklilan.com/salted-caramel-chocolate-chip-oat-cookie-bars-recipe/