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Salted Caramel Chocolate Chip Oat Bar Recipe

ByMadison
Jump to Recipe· 4.7 from 5 reviews

If you’re anything like me and you love the perfect balance of sweet and salty, chewy and gooey, then buckle up—because this Salted Caramel Chocolate Chip Oat Bar Recipe is going to rock your snack game. Honestly, these bars have become my go-to treat when I want something indulgent but with a cozy, homemade vibe. Think rich salted caramel ribbons swirled over oatmeal chocolate chip cookie dough, topped with nuts for crunch—it’s everything you crave and more. Keep reading and I’ll walk you through how to nail this recipe, plus my insider tips to keep your bars perfectly gooey every time!

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Why This Recipe Works

  • Layered Texture: The chewy oat base, gooey caramel, and melty chocolate chips create a multi-textural experience that’s incredibly satisfying.
  • Homemade Salted Caramel: Making the caramel from scratch means rich depth of flavor and that perfect salty-sweet balance that store-bought just can’t match.
  • Simple Ingredients: Common pantry staples come together effortlessly, with easy techniques to keep things stress-free.
  • Make-Ahead Friendly: These bars hold up and even taste better after chilling, perfect for prepping ahead of time or gifting.
Salted Caramel Chocolate Chip Oat Bar, salted caramel oat bars, homemade oatmeal chocolate chip bars, salted caramel dessert bars, chewy caramel oatmeal bars - The image shows square pieces of a dessert bar arranged close together on a white marbled surface. Each bar has three visible layers: a bottom crust layer that is golden brown and crumbly, a middle layer of rich, glossy caramel with a smooth texture, and a top layer of crumbly dough in light beige color with small, uneven chunks scattered across. Some caramel oozes out between the layers, making the bars look sticky and soft. Light salt flakes are sprinkled on the top, adding a bit of sparkle. The bars are cut in a way that reveals all layers clearly. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in the Salted Caramel Chocolate Chip Oat Bar Recipe plays a crucial role in building the layers of flavor and texture. From the oats supplying wholesome chew to the toasted nuts adding crunch, I’ll share little tips here so you can pick the best versions for your bake.

Salted Caramel Chocolate Chip Oat Bar, salted caramel oat bars, homemade oatmeal chocolate chip bars, salted caramel dessert bars, chewy caramel oatmeal bars - Flat lay of a small mound of golden granulated sugar, a small white bowl of clear water, several thick slices of pale unsalted butter, a small white bowl of creamy heavy cream, a small white bowl of amber vanilla extract, a small white bowl holding coarse kosher salt, a small pile of pale all purpose flour, a small white bowl of quick oats, a small heap of golden dark brown sugar, two whole clean brown eggs, a small white bowl of semisweet chocolate chips, a small white bowl of dark chocolate chips, a small pile of finely chopped walnuts, and a small white bowl of flaky sea salt, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Granulated Sugar: Essential for caramelizing smoothly; be sure to use pure white sugar for clean melting.
  • Water: Helps the sugar dissolve evenly without crystallizing while cooking the caramel.
  • Unsalted Butter: Adds richness to both the caramel and cookie dough—room temperature butter creams better in dough.
  • Heavy Cream: Must be room temperature to smoothly blend into the hot caramel without seizing.
  • Vanilla Extract: Lifts the caramel and cookie flavors subtly but beautifully.
  • Kosher Salt: Gives that vital salty punch to contrast the sweet caramel; flaky sea salt for sprinkling adds bursts of salt.
  • All-Purpose Flour: Provides structure; make sure it’s fresh and sifted for tender bars.
  • Quick Oats: Offer that tender chew and heartiness to the cookie base—avoid instant oats as they’re too fine.
  • Baking Powder: Adds a light rise, so bars aren’t too dense.
  • Dark Brown Sugar: Moisture-rich and full-bodied, key for soft, chewy cookies.
  • Egg + Egg Yolk: For binding and richness, the extra yolk adds chewiness in the dough.
  • Semisweet & Dark Chocolate Chips: A double chocolate hit; use good quality chips for melty, intense flavor.
  • Walnuts or Pecans: Finely chopped for crunch and nutty depth; lightly toast them first if you want even more aroma.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes your own, and this Salted Caramel Chocolate Chip Oat Bar Recipe is no exception. I’ve tweaked it depending on the season or who I’m sharing with, and you’ll find it’s easy to customize while keeping the charm intact.

  • Nut-Free Version: Swap nuts for toasted coconut flakes or seeds—I’ve done this when cooking for friends with allergies, and still loved the crunch.
  • Vegan Adaptation: I’ve experimented with vegan butter and flax eggs to good effect, though the bars come out a bit less chewy but still delicious.
  • Extra Salt Boost: If you’re a salt fan like me, sprinkling a little extra flaky sea salt on top before baking amps the salty-sweet contrast gloriously.
  • Chocolate Variety: Sometimes I mix in chunks of caramelized white chocolate or milk chocolate for a richer experience—feel free to switch up the chips!

Step-by-Step: How I Make Salted Caramel Chocolate Chip Oat Bar Recipe

Step 1: Perfecting Homemade Salted Caramel

Start by prepping your caramel ingredients so everything’s ready to go—this is non-negotiable. The key is having your heavy cream at room temperature to avoid the caramel seizing. I usually zap mine in the microwave for 20 seconds if it’s too cold. Add water and sugar to your saucepan, and gently stir just to mix—then leave it alone! Watching sugar transform from clear to amber is its own little magic show. When it’s a deep amber color, remove it from heat immediately and whisk in butter, then the warm cream slowly to keep things smooth. After adding vanilla and salt, cook for two more minutes and finally whisk in the flour for that signature silky texture. Set aside but don’t let it cool too long or it’ll thicken too much before you’re ready to pour.

Step 2: Crafting the Chewy Oatmeal Chocolate Chip Cookie Base

Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper—don’t skip fully lining all sides, or you’ll struggle to lift the bars out later. Whisk your oats, flour, baking powder, and salt in a bowl. Then, beat butter and brown sugar until smooth; this step is super easy with an electric mixer, but a wooden spoon works fine if you don’t have one. Mix in your egg, egg yolk, and vanilla before folding in the dry ingredients. When you’re almost done mixing, add half the semisweet chocolate chips for pockets of melty goodness inside the crust. Spread about two-thirds of the dough into your pan evenly, then sprinkle on the chopped nuts before baking for 8 minutes to set the base. I always stash the leftover dough in the fridge here to keep it firm for the next step.

Step 3: Assemble and Bake to Golden Perfection

Once your crust comes out of the oven, sprinkle the remaining dark chocolate chips evenly on top. Pour your warm caramel over the chocolate—if it’s gotten thick while waiting, just warm it gently to loosen up. Dollop the leftover cookie dough in random blobs on top; this keeps it rustic and gives those little bursts of extra cookie in every bite. Bake for 20-25 minutes until it’s just lightly golden around the edges. Let the bars cool for 30 minutes at room temp then pop them in the fridge for at least an hour for that perfect set texture. When ready to cut, loosen edges with a knife, lift out with the parchment paper, sprinkle with a touch of flaky sea salt, and slice. Enjoy with a big glass of milk!

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Pro Tips for Making Salted Caramel Chocolate Chip Oat Bar Recipe

  • Don’t Rush Watching the Caramel: Staying attentive when the sugar changes color is crucial; too light and the caramel won’t have depth, too dark and it’ll be bitter.
  • Keep Utensils Dry: Even a drop of water in your sugar while it’s melting can cause crystallization—use dry spoons and pans for smooth results.
  • Chill Your Cookie Dough: Refrigerating the leftover dough before dolloping helps prevent it from spreading too much during the final bake.
  • Line Thoroughly with Parchment: I learned the hard way—lining every side means your bars slip out cleanly, no crumbling battles.

How to Serve Salted Caramel Chocolate Chip Oat Bar Recipe

Salted Caramel Chocolate Chip Oat Bar, salted caramel oat bars, homemade oatmeal chocolate chip bars, salted caramel dessert bars, chewy caramel oatmeal bars - This close-up image shows a thick bar dessert with three main layers. The bottom layer is a crumbly, light brown cookie base with a rough texture. The middle layer is dark, melted chocolate that looks soft and rich. The top layer is a smooth, shiny caramel that slightly drips down the sides. Small coarse salt flakes are scattered on the caramel. The dessert pieces are placed on a white marbled surface, with a few scattered crumbs around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a little extra flair when serving these bars—my go-to garnish is a quick sprinkle of flaky sea salt on top right after baking, which brings out the caramel’s complexity and balances the sweetness beautifully. Sometimes, I’ll drizzle a little melted chocolate over the bars and add a handful of toasted pecans on top for presentation and crunch. It’s the little things that make it feel special.

Side Dishes

These bars are pretty much a dessert on their own, but I like pairing them with a scoop of vanilla ice cream for a decadent treat or a simple cup of freshly brewed coffee or chai tea if you want something warm and comforting alongside. For brunch gatherings, serving with fresh fruit keeps things balanced.

Creative Ways to Present

For special occasions, I’ve wrapped individual bars in parchment squares tied with twine and a little handwritten tag—makes a lovely homemade gift. You can also cut bars into smaller bites and arrange them on a pretty platter layered with parchment and fresh mint sprigs for a fancy dessert spread that impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in the fridge, usually in the baking dish sealed with plastic wrap or in an airtight container. The bars keep their texture well for up to 4 days—just be sure to let them come to room temperature if you want that melty caramel feel again.

Freezing

Freezing these bars works like a charm. Cut them into individual portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. I’ve frozen them successfully for up to 2 months without changing the flavor or texture. Just thaw overnight in the fridge before enjoying.

Reheating

To warm leftovers, I pop a bar in the microwave for 15-20 seconds to soften the caramel and melt the chocolate a bit—but not so long that it gets overly sticky. If you prefer, a quick 5-minute bake at 300°F also revives that freshly baked vibe. This little heat-up makes a great afternoon pick-me-up!

FAQs

  1. Can I use old-fashioned oats instead of quick oats in this recipe?

    You can substitute old-fashioned oats, but they’ll create a chewier, less uniform texture since they are larger and less processed. If you prefer a softer bar, stick with quick oats which blend better into the dough.

  2. What if my caramel sauce thickens too much before pouring?

    No worries! Just gently rewarm it over low heat, stirring constantly until it loosens up again. Avoid overheating as it can burn or become too thin.

  3. Can I make these bars gluten-free?

    For a gluten-free version, swap the all-purpose flour with a gluten-free 1:1 baking flour blend and ensure your oats are certified gluten-free. Keep in mind texture might be slightly different but still delicious.

  4. How do I prevent my bars from sticking to the pan?

    Thoroughly lining your pan with parchment, covering all sides, is your best bet. This way, you can lift the entire batch out easily without breaking or sticking—even if the caramel is sticky.

  5. Why use both semisweet and dark chocolate chips?

    The mix gives a complex chocolate flavor—semisweet offers a smooth balance, while dark chocolate adds intensity and slight bitterness that pairs beautifully with the salty caramel.

Final Thoughts

Making this Salted Caramel Chocolate Chip Oat Bar Recipe has genuinely become one of my favorite kitchen rituals, and I hope you find the same joy in baking (and eating) them. They’re perfect when you want a treat that feels homemade and truly special without fuss. These bars have that magic mix of comfort and decadence that’s perfect for sharing—or keeping all to yourself on a cozy night in. So go ahead, dive in, and treat yourself—you deserve it!

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Salted Caramel Chocolate Chip Oat Bar Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 5 reviews
  • Author: Madison
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Salted Caramel Chocolate Chip Oat Cookie Bars combine the chewy texture of oatmeal cookie bars with a rich homemade salted caramel layer and layers of chocolate chips and nuts. These bars are baked to golden perfection and finished with a light sprinkle of flaky sea salt for a perfect balance of sweet and salty.

Ingredients

Homemade Salted Caramel

  • 3/4 cup granulated sugar (150g)
  • 1/4 cup + 2 tbsp water (90g)
  • 4 1/2 tbsp unsalted butter, sliced
  • 1/4 cup + 2 tbsp heavy cream, room temperature (100g)
  • 1 tsp vanilla extract
  • Hefty pinch of kosher salt
  • 7 tbsp all purpose flour (60g)

Oatmeal Chocolate Chip Cookie Dough

  • 1 cup quick oats (95g)
  • 1 1/4 cup all purpose flour (165g)
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, room temp (110g)
  • 1 cup dark brown sugar, packed (210g)
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips (85g)
  • 3/4 cup dark chocolate chips (130g)
  • 3/4 cup walnuts or pecans, finely chopped (95g)

For Finishing

  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare Caramel Ingredients: Gather all caramel ingredients and ensure the heavy cream is at least room temperature to avoid caramel seizing. Warm cream gently if necessary.
  2. Cook Sugar Mixture: Combine water and sugar in a heavy-bottomed saucepan. Stir gently to combine without splashing sugar on the sides. Heat over medium without stirring until sugar dissolves, and mixture bubbles clear, then watch carefully as it turns from light golden to amber. Stir gently if browning unevenly.
  3. Add Butter and Cream: Remove from heat immediately once amber color is reached. Whisk in sliced butter slowly, then slowly pour in heavy cream while whisking until smooth.
  4. Finish Caramel: Whisk in vanilla extract and kosher salt. Return to medium heat and let bubble for 2 minutes, then remove from heat and whisk in flour thoroughly. Set aside to cool.
  5. Preheat and Prepare Pan: Preheat oven to 350 degrees Fahrenheit. Grease and line an 8×8 inch baking dish with parchment paper, ensuring to cover all sides.
  6. Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together quick oats, all purpose flour, baking powder, and kosher salt. Set aside.
  7. Cream Butter and Sugar: In a large bowl, mix unsalted butter and dark brown sugar until smooth using a wooden spoon or electric mixer.
  8. Add Eggs and Vanilla: Mix in the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture until combined.
  9. Combine Dry Ingredients: Gradually add the dry oat-flour mixture to the wet ingredients and mix just until nearly combined. Add 1/2 cup semisweet chocolate chips just before flour is fully incorporated.
  10. Layer Dough and Nuts: Spread about two-thirds of the cookie dough evenly into the prepared baking dish as a base crust. Top this layer with an even layer of chopped walnuts or pecans.
  11. Bake Crust: Bake the crust and nuts layer for 8 minutes. Meanwhile, refrigerate the leftover dough.
  12. Add Remaining Toppings: Remove crust from oven and sprinkle the dark chocolate chips evenly over it.
  13. Pour Caramel: Pour the homemade caramel evenly over the chocolate chips. If the caramel has thickened, gently reheat it to loosen before pouring.
  14. Top with Remaining Dough: Distribute small blobs of the leftover chilled cookie dough randomly over the caramel layer.
  15. Bake Final Bars: Bake for 25 minutes or until the bars are lightly golden and set.
  16. Cool and Chill: Allow bars to cool at room temperature for about 30 minutes, then chill in the refrigerator for 1 hour for easier slicing and better texture.
  17. Serve: Remove bars from pan using parchment paper as a sling, carefully wedge a knife around the edges if needed. Sprinkle with flaky sea salt, slice into 16 bars, and serve.

Notes

  • If heavy cream is cold, warm it slightly to room temperature to prevent caramel from seizing.
  • Use a heavy-bottomed saucepan for more even caramel cooking to prevent burning.
  • For easier lifting, ensure the baking dish is well lined with parchment paper on all sides.
  • Reheat caramel gently if it thickens before pouring to ensure it spreads evenly.
  • Sprinkling flaky sea salt enhances the salty-sweet contrast of the bars.
  • Walnuts or pecans can be swapped depending on preference or availability.

Nutrition

  • Serving Size: 1 bar
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 120 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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