Salted Caramel Chocolate Chip Oat Cookie Bars – Butternut Bakery

The first time I made these Salted Caramel Chocolate Chip Oat Cookie Bars, I was trying to impress my new neighbors at a backyard gathering. What I didn’t expect was just how easy and foolproof they would be—and how quickly the entire tray would disappear. These cookie bars have become my go-to dessert for parties, potlucks, and even rainy afternoons when I need a sweet pick-me-up.

Perfect for beginner bakers, this recipe keeps things simple while delivering complex flavors and an indulgent texture. The soft oatmeal cookie base, dark chocolate, toasted nuts, and gooey salted caramel come together in an irresistible combo that feels gourmet without the stress. The recipe is also time-efficient and can be prepared in under an hour of active time. Plus, it’s made with wholesome oats and customizable ingredients, making it easy to adapt to dietary preferences.

Why This Recipe is Special

• This dessert draws inspiration from classic caramelitas but elevates them with a homemade salted caramel sauce.
• The oat cookie crust is soft and chewy, offering comfort-food warmth and a rustic texture.
• A homemade caramel sauce replaces the store-bought kind, creating richer depth and flavor.
• Balanced sweetness thanks to the use of dark chocolate and a pinch of sea salt.
• Beginner-friendly yet crowd-pleasing—perfect for impressing with minimal stress.

Ingredients and Preparation

Oats: Provide the chewy, rustic texture. Quick oats work best for quicker absorption and softer bars.

All-Purpose Flour: Used in both the cookie dough and caramel to give structure and thickness.

Baking Powder: Helps the dough rise slightly, making the bars less dense.

Kosher Salt: Enhances flavor and balances sweetness.

Unsalted Butter: Adds moisture and richness to both dough and caramel.

Dark Brown Sugar: Keeps the cookie base soft and adds deep molasses flavor.

Egg + Egg Yolk: Provide binding and moisture.

Vanilla Extract: Brings out the flavors of oats and chocolate.

Semisweet & Dark Chocolate Chips: The perfect balance of sweetness and bitterness.

Chopped Walnuts or Pecans: Add crunch and a savory element.

Granulated Sugar + Water: The foundation for homemade caramel.

Heavy Cream (room temp): Adds silkiness and richness to the caramel.

Flaky Sea Salt: For topping, to contrast sweetness with bursts of salinity.

Ingredient Swaps for Flexibility:

• Swap nuts with shredded coconut or omit entirely for nut-free version.
• Use milk chocolate if you prefer sweeter flavor over dark chocolate.
• Substitute gluten-free flour blend for a gluten-friendly option.
• Vegan? Use plant-based butter, dairy-free chocolate, and coconut cream for the caramel.

Step-by-Step Instructions

Step 1: Start by preparing all your caramel ingredients in advance. This includes letting your cream reach room temperature to avoid shocking the hot sugar mixture later.

Step 2: In a heavy-bottom saucepan, combine sugar and water without stirring. Let it heat over medium until it turns from clear to a deep amber color. Resist the urge to stir, or it may crystallize.

Step 3: Once amber, remove from heat. Gently whisk in butter, then slowly add the cream while stirring constantly. Whisk in vanilla, salt, then return to heat for 2 minutes. Stir in flour to thicken and set aside.

Step 4: Preheat oven to 350°F. Line an 8×8 dish with parchment paper, ensuring the edges go up the sides for easy lifting later.

Step 5: In a bowl, mix oats, flour, baking powder, and salt. In a separate large bowl, mix softened butter and brown sugar until smooth. Add egg, yolk, and vanilla. Combine with dry ingredients, then fold in semisweet chocolate chips.

Step 6: Press 2/3 of the dough into your baking dish. Sprinkle evenly with chopped nuts and bake for 8 minutes. Chill remaining dough.

Step 7: After baking, remove from oven and add dark chocolate chips in an even layer. Reheat caramel slightly if thickened, then pour over the chocolate.

Step 8: Dot remaining dough over the caramel layer. Bake again for 20-25 minutes until golden on top.

Step 9: Cool at room temp for 30 minutes, then refrigerate for at least 1 hour. Use a knife to loosen edges and lift out with parchment. Slice and sprinkle with flaky sea salt.

Beginner Tips and Notes

• Dry Cookie Crust? Likely due to too much flour. Always spoon and level—not pack—your flour when measuring.
• Lumpy Caramel? Your cream was probably too cold or added too quickly. Whisk it over heat to smooth it out or start over if it seizes.
• Time-Saving Tip: Make the caramel sauce a day ahead and refrigerate it. Just reheat gently before using.
• Tool Tip: No electric mixer? A sturdy wooden spoon and some elbow grease work just fine here.

Serving Suggestions

• Pair with a scoop of vanilla or cinnamon ice cream for a decadent dessert.
• Serve warm with a drizzle of additional caramel for extra indulgence.
• For a party platter, cut into bite-sized squares and stack them artfully.
• Store leftovers in an airtight container in the fridge for up to one week. Bring to room temp or microwave for 10 seconds to enjoy gooey texture again.

Conclusion

There’s something incredibly rewarding about creating such a rich and multi-layered dessert from scratch—especially when it turns out looking like it came from a bakery. These Salted Caramel Chocolate Chip Oat Cookie Bars are perfect for any beginner wanting to dip their toes into homemade baking without feeling overwhelmed.

Give this easy sheet pan dessert a try and share your experience in the comments below. Did you swap any ingredients? Serve it with something unexpected? I’d love to hear how you made it your own!

FAQ About Salted Caramel Chocolate Chip Oat Cookie Bars

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