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Salted Caramel Chocolate Chip Oat Cookie Bars Recipe

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4.2 from 9 reviews

  • Author: Emma
  • Total Time: 2 hours 30 minutes
  • Yield: 16 servings

Description

These Salted Caramel Chocolate Chip Oat Cookie Bars combine the rich flavors of homemade salted caramel with chewy oatmeal chocolate chip cookie dough. With a perfect balance of sweet and salty, topped with chopped nuts and a sprinkle of flaky sea salt, these bars are ideal for a crowd-pleasing dessert or snack.

Ingredients

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 paste
  • 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 paste
  • 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 for Caramel: Gather all ingredients for the salted caramel ahead of time. Make sure the heavy cream is at room temperature or warm it slightly to prevent the caramel from seizing.
  2. Combine Sugar and Water: Add sugar and water to a heavy-bottomed saucepan and gently stir to combine. Avoid letting sugar touch the sides to prevent crystallization.
  3. Cook Sugar Mixture: Place the saucepan over medium heat. Allow the sugar to dissolve and cook without stirring until it transforms from clear to a rich amber color, gently swirling if needed for even browning.
  4. Add Butter to Caramel: Remove from heat immediately when amber, then whisk in sliced butter until fully incorporated.
  5. Incorporate Heavy Cream: Slowly pour in the room temperature heavy cream while whisking continuously to create a smooth caramel sauce.
  6. Flavor and Cook Further: Stir in vanilla paste and kosher salt. Return to medium heat and let the caramel bubble gently for about 2 minutes.
  7. Thicken Caramel: Remove from heat again and whisk in the flour until combined. Set aside the caramel while preparing the cookie dough.
  8. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper, ensuring sides are covered for easy removal.
  9. Mix Dry Ingredients: In a medium bowl, whisk together quick oats, all-purpose flour, baking powder, and kosher salt. Set aside.
  10. Cream Butter and Sugar: In a large bowl, beat the softened butter with dark brown sugar until smooth and creamy, using a wooden spoon or electric mixer.
  11. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla paste until well combined.
  12. Combine Dry Ingredients and Chocolate Chips: Add the dry oat mixture to the wet ingredients and mix until just combined. Before fully mixing in, fold in half cup of semisweet chocolate chips.
  13. Layer Dough and Nuts: Spread about two-thirds of the cookie dough evenly in the bottom of the prepared baking dish. Sprinkle an even layer of chopped walnuts or pecans over the dough.
  14. Bake Initial Layer: Bake in the preheated oven for 8 minutes. Meanwhile, refrigerate the leftover dough.
  15. Add Chocolate and Caramel Layers: Remove the partially baked crust from the oven and evenly sprinkle the dark chocolate chips on top.
  16. Pour Caramel Over Chocolate: Pour the salted caramel sauce evenly over the dark chocolate chips. If the caramel has thickened, gently reheat it on the stove to loosen.
  17. Top with Remaining Dough: Drop spoonfuls of the reserved cookie dough randomly over the caramel layer.
  18. Bake Final Bars: Return the pan to the oven and bake for 20-25 minutes, or until the top is lightly golden brown.
  19. Cool and Chill: Allow the bars to cool at room temperature for about 30 minutes. Then chill them in the refrigerator for about 1 hour to set.
  20. Serve: Use a knife to loosen the bars from the sides of the pan if needed. Lift out the bars using the parchment paper, sprinkle with flaky sea salt, and slice into 16 servings.

Notes

  • Make sure the heavy cream for the caramel is at room temperature to avoid the caramel seizing when added.
  • Gently swirl the sugar mixture while caramelizing to ensure even browning.
  • If caramel becomes too thick while cooling, reheat slightly to loosen it for pouring.
  • Line and grease the baking pan thoroughly to help with easy release of the bars.
  • Chilling the bars after baking helps them firm up, making slicing easier and neater.
  • Use walnuts or pecans according to preference, finely chopped for even distribution.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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