Ultimate Gooey Caramel Chocolate Chip Oat Bars: A Chewy, Sweet & Salty Delight

Prepare yourself for an extraordinary treat: these caramel chocolate chip oat bars are the epitome of gooey, chewy, and utterly delicious. Imagine layers of tender, soft caramel nestled between two blankets of rich, wholesome oatmeal chocolate chip cookie dough. This ingenious dessert marries sweet and salty flavors with contrasting textures, creating an irresistible bar that will undoubtedly become a staple in your baking repertoire.

While many recipes undergo extensive development, sometimes taking weeks or even months to perfect before gracing this website, these cookie bars were different. The idea for these caramel chocolate chip oat bars struck me, and within a single week, they were tested, perfected, and this very article was rushed into existence. That rapid turnaround should speak volumes about their sheer deliciousness and how quickly I knew they had to be shared with you. They are truly that good!

The inspiration for this recipe sparked from a simple question: what would happen if I took my beloved chocolate chip oatmeal cookies, transformed them into convenient cookie bars, and then generously stuffed them with a luscious caramel filling? The result, I can confidently say, was nothing short of spectacular. Wow is truly the only word to describe them. They are intensely gooey, perfectly chewy, incredibly rich, and completely irresistible from the very first bite. Trust me when I say, these are an absolute must-bake for anyone who loves a decadent, comforting dessert.

Table of Contents

• What’s in these Caramel Chocolate Chip Oat Bars
• Ingredients You’ll Need
• Step-by-Step Instructions
• Recipe Tips & FAQs
• More Cookie Bars
• Get the Recipe

What’s in these Caramel Chocolate Chip Oat Bars

While these cookie bars may not be entirely revolutionary in concept, often drawing comparisons to “caramelitas” but with their own unique twist, their construction is designed for maximum flavor and texture. They boast a simple yet incredibly effective three-layer structure that ensures a perfect bite every time:

1. A robust chocolate chip oatmeal cookie dough base: This forms the sturdy and flavorful foundation, pressed firmly into the bottom of your baking dish. It’s dense, chewy, and packed with classic oatmeal cookie goodness.
2. A luscious, melted caramel filling: Drizzled generously and evenly over the cookie dough base, this layer transforms into a soft, gooey center once baked, providing that essential sweet, buttery chew.
3. More cookie dough and extra chocolate chips on top: The remaining cookie dough is artfully scattered over the caramel, creating delightful pockets of chewy cookie, complemented by an additional scattering of chocolate chips that melt into decadent pools during baking.

The magic of this layering technique is that the rich, gooey caramel layer maintains its distinct identity, staying separate from the cookie dough. This separation is key to achieving that wonderfully soft, molten center in every single square. To keep this recipe accessible and effortless, I chose to use high-quality store-bought caramels. And let me assure you, despite the convenience, these caramel chocolate chip oat bars taste profoundly homemade and utterly special, proving that sometimes the simplest shortcuts lead to the most spectacular results!

Ingredients You’ll Need

You can find the full, detailed recipe with precise measurements at the very end of this post, but here’s a comprehensive overview of the essential ingredients you’ll need to create these delectable bars:

• Salted Butter: While unsalted butter works perfectly fine, I particularly love how salted butter enhances the overall flavor profile of cookies and bars, adding a subtle depth that balances the sweetness. Ensure it’s at room temperature for optimal creaming.
• Brown Sugar and Granulated Sugar: The combination of both sugars is crucial. Brown sugar contributes moisture and a wonderfully chewy texture, along with a hint of molasses flavor. Granulated sugar provides foundational sweetness and aids in spread and crispness around the edges.
• Eggs: Large eggs act as a binding agent, holding the dough together, and also add essential moisture and richness, contributing to the bar’s tender crumb.
• Vanilla Extract: A staple in most baked goods, vanilla extract deepens and rounds out all the other flavors, giving the bars a classic, aromatic sweetness.
• All-Purpose Flour, Baking Soda, and Salt: All-purpose flour provides the necessary structure. Baking soda is our leavening agent, ensuring a tender, slightly raised bar. Salt is vital for balancing the sweetness and enhancing all the other flavors, preventing the bars from tasting bland.
• Old-Fashioned Rolled Oats: These are absolutely essential for the distinct chewy texture and hearty flavor of the oat bars. Make sure to use old-fashioned or rolled oats, NOT quick-cooking or instant oats, as they will yield a different, less desirable texture.
• Ground Cinnamon: We’ll add just a hint of ground cinnamon. This warm spice beautifully complements the oats and caramel, adding a subtle, comforting aroma and flavor without overpowering the other ingredients.
• Semi-Sweet Chocolate Chips: The classic choice for a reason! Semi-sweet chocolate chips provide rich, chocolatey bursts throughout the bars, melting into luscious pockets of goodness. You can also experiment with milk chocolate or dark chocolate chips if you prefer.
• Packaged Caramels: For ultimate convenience and a consistently gooey caramel layer, high-quality packaged caramels are your best friend. I highly recommend giving Kraft caramels a gentle squeeze in the bag before buying; if they feel slightly soft and pliable, they’re fresh! Excellent alternatives that are naturally softer and melt beautifully include Werther’s Original Soft Caramels or Peter’s Caramel. Remember, using caramel sauce is not recommended for this recipe, as it will be too thin and won’t hold its distinct layer.
• Evaporated Milk: This is crucial for melting the packaged caramels into a smooth, pourable, yet thick and gooey sauce that forms the irresistible middle layer. It helps achieve the perfect consistency without adding too much liquid.

Step-by-Step Instructions

Crafting these delicious caramel chocolate chip oat bars is a straightforward and rewarding process. Follow these detailed steps for perfect results every time:

1. Prepare the Cookie Dough: The journey begins with a simple yet classic “drop cookie” dough, expertly made using the creaming method. In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), you’ll first cream together the softened butter and both sugars until the mixture is light, fluffy, and well combined, typically for 2-3 minutes. Next, incorporate the vanilla extract, followed by the eggs, adding them one at a time and mixing well after each addition until fully integrated. In a separate medium bowl, whisk together your dry ingredients: all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough bars. Finally, gently fold in the majority of your semi-sweet chocolate chips, reserving a small handful for sprinkling on top later.
2. Press the Base Layer: Once your cookie dough is ready, take approximately two-thirds of it and prepare to press it into your lined baking pan. For ease and an even distribution, resist the urge to simply dump the dough in a single pile. Instead, scoop smaller portions of dough and distribute them somewhat evenly across the bottom of the pan. Then, for a surprisingly efficient trick, use the greasy wrappers from your butter to gently press the dough into a smooth, even layer. This prevents sticking and helps create a uniform base for your caramel.
3. Melt the Caramel Filling: While your cookie dough base is in place, begin preparing the gooey caramel layer. Unwrap all your packaged caramels and place them in a small saucepan. Pour in the evaporated milk. Set the saucepan over medium-low heat. Stir constantly as the caramels gradually soften and melt into a smooth, pourable sauce. This process usually takes about 7-10 minutes. It’s crucial to stir continuously to prevent the caramels from sticking to the bottom or burning. Once melted and smooth, keep the caramel warm on very low heat if you’re not ready to pour it immediately, as it tends to harden quickly once removed from heat.
4. Add the Caramel Layer: As soon as your caramel is perfectly melted and smooth, immediately pour it evenly over the pressed cookie dough base in your baking pan. If the caramel doesn’t spread perfectly on its own, use an offset spatula or the back of a spoon to gently encourage it to cover the entire cookie dough layer right up to the edges. Work relatively quickly here, as the caramel will begin to set as it cools.
5. Top with Remaining Cookie Dough and Chocolate Chips: Now for the final cookie layer! Take the remaining one-third of your cookie dough and break it into small, irregular clumps. Scatter these pieces artfully over the warm caramel layer. This creates a beautiful, rustic top and ensures chewy cookie bits throughout. Finally, sprinkle the reserved chocolate chips over the top of the cookie dough clumps, which will melt and create enticing pools of chocolate during baking.
6. Bake to Golden Perfection: Place your pan in the preheated 350°F (175°C) oven and bake for approximately 25 to 28 minutes. The bars are ready when the edges of the cookie dough are lightly golden brown and the top appears set. Don’t worry if the center still looks a bit soft or gooey; it will continue to set as it cools.
7. Cool for Clean Slices: This step is crucial for achieving beautifully clean, distinct slices. Allow the bars to cool completely to room temperature, which typically takes several hours (2-3 hours) on a wire rack. As they cool, the caramel will firm up, making for easy and neat cutting. If, however, you simply cannot wait (and who could blame you?), you can cut into them while they are still warm. Just be prepared for a messier, wonderfully gooey experience, perhaps best served with generous scoops of vanilla ice cream!

Recipe Tips & FAQs

To ensure your caramel chocolate chip oat bars turn out perfectly every time, here are some essential tips and answers to frequently asked questions:

• What are the best caramels to use, and can I use caramel sauce? This is a crucial point! You absolutely must not use caramel sauce in this recipe. Caramel sauce is much too thin and will simply melt and seep into the cookie dough during baking, preventing you from achieving that distinct, gooey caramel layer that makes these bars so special. Stick to individually wrapped, soft packaged caramels. As mentioned, I tested this recipe successfully with Kraft caramels. Other excellent alternatives known for their consistent softness and melting properties include Werther’s Original Soft Caramels or Peter’s Caramel. When buying Kraft, gently squeeze the bag – if they feel slightly soft, they’re fresh and ideal for this recipe.
• Can I bake in a 9×13-inch pan instead of a 9×9-inch? While it might seem convenient, I have not tested this specific recipe with other pan sizes. The recipe is specifically designed for a 9-inch square pan, which yields beautifully thick, substantial bars with generous, well-defined layers of cookie and caramel. If you were to use a larger 9×13-inch pan, the layers would spread much thinner, resulting in a less distinct caramel layer and a different overall texture. For the best gooey, chewy results as intended, I strongly recommend sticking to the 9×9-inch pan.
• Be sure to measure flour correctly! Accurate flour measurement is paramount in baking. All of my recipes are meticulously tested using the “spoon and level” method, which involves lightly spooning flour into your measuring cup and then leveling off the top with a straight edge, rather than scooping directly from the bag. This prevents over-packing the flour, which can lead to excessively dry, dense, or cakey bars. Correctly measured flour ensures your bars remain wonderfully soft, moist, and chewy.
• How should I slice these bars? These bars are incredibly rich and decadent, so I recommend slicing them into smaller 2-inch squares. This will yield approximately 25 perfectly portioned bars, making them ideal for sharing or savoring without feeling overwhelmed. If your knife becomes sticky from the caramel during slicing, simply wipe it clean with warm water between cuts to ensure smooth, clean edges.
• What are the best storage instructions? To maintain their freshness and delicious texture, store these caramel chocolate chip oat bars in an airtight container at room temperature. They will keep beautifully for several days, remaining wonderfully soft and chewy. For longer storage, you can also freeze the bars. Wrap individual bars tightly in plastic wrap, then place them in an airtight freezer-safe container or bag for up to 2-3 months. Thaw at room temperature or gently warm in the microwave for a quick treat.
• Can I make these ahead of time? Absolutely! These bars are an excellent make-ahead dessert. Their flavors deepen and textures settle beautifully overnight, making them perfect for potlucks, parties, or simply having a delicious treat ready when cravings strike.

More Cookie Bars to Love

If you’re a fan of the convenience and deliciousness of cookie bars, here are a few more recipes you might enjoy from my collection:

• Maple Butter Bars
• Pecan Pie Bars
• Salted Caramel Peanut Bars
• Peanut Butter M&M Cookie Bars

Get the Recipe

Caramel Chocolate Chip Oat Bars

Servings: 25 bars

Prep Time: 30 minutes mins

Cook Time: 25 minutes mins

Cool Time: 2 hours hrs

Total Time: 2 hours hrs 55 minutes mins

These caramel chocolate chip oat bars are gooey, chewy, and utterly delicious. With layers of soft caramel and oatmeal chocolate chip cookie, they’re the perfect mashup of sweet and salty flavors and textures.

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Ingredients

Chocolate chip oat cookie dough layers:

• ▢ 1 cup (226 grams) butter , at room temperature
• ▢ 1 cup (213 grams) packed light or dark brown sugar
• ▢ ¼ cup (50 grams) granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 3 cups (297 grams) old-fashioned rolled oats , not quick cooking
• ▢ 1 ½ cups (200 grams) all-purpose flour
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground cinnamon
• ▢ 1 cup (170 grams) semi-sweet chocolate chips , divided

Caramel layer:

• ▢ 11 oz (311 grams) wrapped caramels (one Kraft caramels package, see Notes)
• ▢ ¼ cup (56 grams) evaporated milk

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Equipment

9-inch square pan

Offset spatula

Electric mixer

Instructions

• Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, allowing an overhang on two opposite sides for easy lifting later.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand-held mixer), beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and creamy, typically about 2-3 minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract until just combined.
• In a separate medium bowl, combine the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this dry ingredient mixture to the butter mixture, mixing on low speed until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix the dough. Gently stir in most of the semi-sweet chocolate chips, reserving a small handful for topping the bars later.
• Place the unwrapped caramels and evaporated milk in a small saucepan. Set the saucepan over medium-low heat. Stir occasionally as the caramels begin to soften and melt. Continue stirring until the caramels are completely smooth and form a cohesive sauce, which will take approximately 7-10 minutes. Once the caramel is melted, if you’re not ready to pour it immediately, keep it warm on very low heat, stirring occasionally, as it will harden quickly once it cools away from the heat source.
• While the caramels are melting, take about two-thirds of the prepared cookie dough. Drop portions of the dough spaced evenly into the bottom of the lined 9-inch pan, rather than just dumping it all into the center. Then, use the leftover butter wrappers (or your fingers, lightly floured) to press the dough into an even, flat layer across the entire bottom of the pan.
• Once the caramel is smooth and melted, carefully pour it over the pressed cookie dough in the pan. If necessary, use an offset spatula or the back of a spoon to gently spread the warm caramel all the way to the edges of the pan, ensuring even coverage.
• Take the remaining cookie dough and break it into small, irregular clumps. Scatter these clumps evenly over the caramel layer. Finally, sprinkle the reserved chocolate chips over the top of the scattered cookie dough pieces.
• Bake in the preheated oven for approximately 25-28 minutes, or until the edges and tops of the cookie dough are lightly golden brown. The center of the bars will still be quite soft and gooey, but they will firm up considerably as they cool.
• For the neatest, cleanest slices, it is essential to let the bars cool completely to room temperature for at least 2-3 hours. As they cool, the caramel layer will set, allowing for easy, precise cutting. If you prefer to serve them warm and gooey (which is also incredibly delicious!), cut them hot from the oven and be prepared for a lovely, messy experience. A scoop of vanilla ice cream pairs perfectly with warm bars!

Notes

• This recipe was tested with Kraft caramels. To ensure freshness, give them a little squeeze in the bag to check that they’re slightly soft and pliable – this indicates they’re fresher! Werther’s Original Soft Caramels or Peter’s Caramel are naturally softer and serve as excellent alternatives to Kraft. Remember, do not use caramel sauce, as its thin consistency will not create the desired distinct caramel layer.

Calories: 269kcal,
Carbohydrates: 37g,
Protein: 4g,
Fat: 12g,
Saturated Fat: 7g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 3g,
Trans Fat: 0.3g,
Cholesterol: 35mg,
Sodium: 169mg,
Potassium: 138mg,
Fiber: 2g,
Sugar: 22g,
Vitamin A: 261IU,
Vitamin C: 0.1mg,
Calcium: 46mg,
Iron: 1mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.