Name: Salted Caramel Chocolate Chip Oat Cookie Bars Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 16
Cuisine: American
Ingredients: 1.25 cups all-purpose flour; 7 tablespoons all-purpose flour; 1 cup quick oats; 0.5 teaspoon baking powder; 0.5 teaspoon kosher salt; 0.75 cup dark chocolate chips; 0.5 cup semisweet chocolate chips; 0.75 cup walnuts or pecans (finely chopped); 1 large egg; 1 egg yolk; 0.5 cup unsalted butter (room temperature); 4.5 tablespoons unsalted butter (sliced); 0.25 cup + 2 tablespoons heavy cream (room temperature); 2 teaspoons vanilla extract; 1 teaspoon vanilla extract; 1 cup dark brown sugar (packed); 0.75 cup granulated sugar; 0.25 cup + 2 tablespoons water; Hefty pinch of kosher salt; Flaky sea salt (for sprinkling)

Sweet dreams come alive with these salted caramel chocolate chip oat cookie bars that blend irresistible textures and flavors.

Layers of rich chocolate mingle with gooey caramel ribbons throughout a hearty oat base.

Crunchy edges give way to soft, chewy centers that melt in your mouth.

Each bite promises a perfect balance between sweet and salty sensations.

Crumbly oats provide a rustic foundation for decadent chocolate chips dancing across the surface.

Caramel swirls add a luxurious touch that makes these bars impossible to resist.

Salted Caramel Components:

Sugar: Base ingredient for creating rich, golden caramel.
Water: Helps dissolve sugar during caramel preparation.
Butter: Adds richness and smooth texture to the caramel.
Heavy Cream: Provides creamy consistency and prevents caramel from seizing.
Vanilla: Enhances the caramel's deep flavor profile.
Salt: Balances and intensifies the caramel's sweetness.
Flour: Helps stabilize the caramel sauce.

Dry Ingredients:

Oats: Provides hearty texture and nutty flavor to the cookie bars.
All-Purpose Flour: Gives structure to the cookie base.
Baking Powder: Helps the cookie dough rise and become tender.
Salt: Enhances overall flavor and balances sweetness.

Wet Ingredients and Mix-Ins:

Butter: Creates a rich, tender cookie base.
Dark Brown Sugar: Adds deep caramel-like sweetness and moisture.
Egg, Egg Yolk: Bind ingredients and provide richness.
Vanilla: Adds warm, sweet undertone to the cookie dough.
Semisweet Chocolate Chips: Provides melty chocolate pockets.
Dark Chocolate Chips: Adds intense chocolate layer.
Chopped Nuts: Introduces crunchy texture and nutty flavor.
Sea Salt: Provides final flavor enhancement and garnish.

Step 1: Prepare Caramel Ingredients

Warm the heavy cream to room temperature.

Ensure all caramel ingredients are ready before starting.

Cold cream can cause the caramel to seize up, so heat it briefly in the microwave if needed.

Step 2: Create Sugar Syrup

Water
Sugar

Combine water and sugar in a heavy-bottomed saucepan.

Stir gently to mix evenly, being careful not to splash sugar on the pot sides.

Step 3: Dissolve Sugar

Place the saucepan over medium heat.

Allow sugar to dissolve naturally without stirring.

Step 4: Watch Sugar Transformation

Observe the mixture as it turns from clear to light golden, then to rich amber.

If sugar browns unevenly, gently nudge darker sections to distribute color.

Step 5: Add Butter

Remove from heat immediately when sugar reaches an even amber color.

Whisk in butter vigorously.

Step 6: Incorporate Cream

Slowly pour heavy cream while gently whisking until smooth.

Step 7: Finish Caramel

Whisk in vanilla and salt.

Return to medium heat and bubble for 2 minutes.

Step 8: Mix In Flour

Remove from heat and whisk in flour.

Set caramel aside.

Step 9: Prepare Baking Dish

Preheat oven to 350°F.

Grease and line an 8×8 baking dish with parchment paper.

Step 10: Combine Dry Ingredients

Oats
Flour
Baking powder
Salt

Whisk dry ingredients together in a medium bowl.

Set aside.

Step 11: Create Cookie Base

In a large mixing bowl, blend softened butter and dark brown sugar until smooth.

Use a wooden spoon or electric mixer.

Step 12: Add Wet Ingredients

Mix in egg, egg yolk, and vanilla.

Step 13: Finish Cookie Dough

Fold in dry ingredients.

Just before flour is completely mixed, add semisweet chocolate chips.

Step 14: Form Initial Layer

Spread two-thirds of the dough in the baking dish.

Top with chopped nuts.

Step 15: First Bake

Bake for 8 minutes.

Refrigerate remaining dough.

Step 16: Add Chocolate Layer

Remove crust from oven.

Sprinkle dark chocolate chips evenly.

Step 17: Pour Caramel

Warm caramel if it has thickened.

Pour evenly over chocolate chips.

Step 18: Top With Dough

Add random blobs of remaining cookie dough on top of caramel.

Step 19: Final Bake

Bake for 20-25 minutes until lightly golden.

Step 20: Cool and Chill

Let bars cool at room temperature for 30 minutes.

Refrigerate for an hour.

Step 21: Serve

Release from pan using a knife if needed.

Lift out, sprinkle with sea salt, and slice.

Ensure heavy cream is room temperature or slightly warmed to prevent caramel from seizing up during preparation.
Let sugar dissolve naturally over medium heat without stirring to achieve perfect amber color and prevent crystallization.
Watch sugar carefully while cooking, gently nudging darker sections to create uniform caramel color and prevent burning.
Allow bars to cool at room temperature for 30 minutes, then refrigerate for an hour to set properly and make slicing easier.
Sprinkle sea salt after cutting to enhance the sweet and rich flavors of the salted caramel chocolate chip oat cookie bars.

Gluten-Free Version: Replace wheat flour with almond flour or gluten-free blend, ensuring all ingredients are certified gluten-free.
Vegan Adaptation: Swap butter with coconut oil, use flax egg instead of regular eggs, select dairy-free chocolate chips, and create caramel using coconut milk and coconut sugar.
Nut-Free Alternative: Remove chopped nuts completely or substitute with sunflower seeds for crunch, maintaining similar texture and protein content.
Low-Sugar Option: Use monk fruit sweetener instead of brown sugar, select sugar-free chocolate chips, and reduce caramel quantity while maintaining overall recipe structure.

Party Platter Perfection: Slice these decadent bars into bite-sized squares for a stunning dessert spread that will wow guests at any gathering.
Afternoon Tea Delight: Pair these rich bars with a warm cup of Earl Grey or cappuccino for an indulgent mid-afternoon treat that elevates your coffee break.
Gifting Gourmet: Wrap individual bars in parchment paper and tie with a ribbon for a homemade gift that shows you care, perfect for birthdays or holiday sharing.
Breakfast Bonus: Enjoy a small square alongside Greek yogurt or as a special weekend morning accompaniment to add a touch of sweetness to your breakfast routine.

Store leftover cookie bars in an airtight container in the refrigerator for up to 5 days. Wrap each layer with parchment paper to prevent sticking and maintain freshness.
Carefully wrap individual bars or the entire batch in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months without losing quality or taste.
Warm individual bars for 10-15 seconds on medium power. Check temperature and add a few more seconds if needed, ensuring the caramel stays gooey but doesn't overheat.
Remove frozen bars from the freezer and let thaw naturally for 30-45 minutes. This method preserves the original texture and prevents sogginess.

FAQs

What makes the caramel sauce unique in this recipe?

The caramel sauce is made from scratch by carefully caramelizing sugar, then adding butter, cream, vanilla, and flour, creating a rich, homemade caramel with a deeper flavor than store-bought versions.

Can I substitute the nuts in the recipe?

Yes, you can easily swap the nuts with alternatives like pecans, almonds, or even skip them entirely if you have nut allergies or prefer a nut-free version.

Why does the recipe use both an egg and an egg yolk?

The extra egg yolk adds richness and moisture to the cookie bars, creating a more tender and soft texture compared to using just a whole egg.

Craft Complex Flavors: Indulge in a gourmet dessert that blends rich salted caramel, dark chocolate, and nutty oats for a sophisticated taste experience that elevates classic cookie bars.
Customize with Ease: Swap nuts, adjust chocolate types, or modify salt levels to make this recipe uniquely yours, perfect for bakers who love personal twists on traditional treats.
Layer Like a Pro: The innovative technique of building layers creates a stunning dessert with multiple textures – crispy cookie base, gooey caramel, melted chocolate, and crumbly dough topping that looks professionally made.
Crowd-Pleasing Dessert: Suitable for potlucks, family gatherings, or special celebrations, these bars guarantee smiles and requests for seconds with their irresistible combination of sweet and salty notes.

Natalie Brooks

Co-Founder & Content Strategist

Expertise

Vegan and plant-based recipe creation
Meal planning and nutritional analysis
Storytelling through blog content, video, and social media

Education

eCornell

Program: Plant-Based Nutrition Certificate
Focus: Whole-food, plant-based cooking, with a foundation in nutritional science and sustainable eating habits.

Natalie brings the vibrant, plant-powered side to Culinary Duo. After earning her Plant-Based Nutrition Certificate from eCornell, she combined her love for fresh ingredients with a passion for storytelling, aiming to make healthy cooking simple and satisfying.
Her kitchen motto: good food doesn’t need a fancy label, it just needs fresh ideas and a little creativity. Outside of writing and recipe testing, Natalie’s happiest in her garden, exploring farmers’ markets, or mixing global flavors into new kitchen experiments.