Caramel Bars
Caramel Bars are chewy oat dessert bars layered with melted caramel, chocolate chips, and walnuts, then baked until golden and gooey. A classic crowd-pleasing treat that balances buttery oats with rich caramel and chocolate.
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Servings: 24 squares
Ingredients
- 32 individually wrapped soft caramels unwrapped
- 5 tablespoons heavy cream
- 1½ cups all-purpose flour
- 1½ cups old-fashioned oats
- 1 cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter melted
- ¾ cup semisweet chocolate chips
- ½ cup chopped walnuts
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with nonstick cooking spray and set aside.
Prepare the Caramel Layer
- In a medium saucepan over low heat, combine the unwrapped caramels and heavy cream. Stir occasionally until the mixture is completely melted and smooth. Remove from the heat and set aside.
Prepare the Oat Mixture
- In a medium mixing bowl, combine the flour, oats, brown sugar, baking soda, and salt. Add the melted butter and stir until the mixture is evenly moistened and crumbly in texture. Measure out 1½ cups of the mixture and reserve for the topping.
Bake the Base Layer
- Press the remaining oat mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes to set the crust.
Assemble the Bars
- Remove the pan from the oven and evenly sprinkle the chocolate chips and chopped walnuts over the warm crust. Slowly pour the prepared caramel mixture over the top, spreading gently if needed. Crumble the reserved oat mixture evenly over the caramel layer.
Final Baking
- Return the pan to the oven and bake for an additional 14–16 minutes, or until the edges are lightly golden and the top appears set.
Cool and Serve
- Remove from the oven and allow the bars to cool completely in the pan before slicing into squares. Cooling fully ensures clean cuts and proper caramel setting.
Notes
To make these Caramel Bars gluten free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Additionally, use certified gluten-free oats to avoid cross-contamination. All other ingredients are naturally gluten free, but labels should be checked to ensure compliance.