Description
These Salted Caramel Chocolate Chip Oat Cookie Bars are everything you want in a dessert: gooey caramel, melty chocolate chips, and a chewy oat cookie crust. Topped with a sprinkle of flaky sea salt, each bite is a heavenly blend of sweet and salty flavors. Perfect for potlucks, holidays, or any time you crave a special treat!
Ingredients
Units
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For the Cookie Base and Topping:
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups rolled oats
- 1 1/2 cups semi-sweet chocolate chips
For the Salted Caramel Filling:
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 tsp flaky sea salt, plus more for topping
Instructions
. Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rolled oats and chocolate chips until evenly distributed.
2. Assemble the Cookie Bars:
- Press half of the cookie dough mixture into the prepared pan to form an even base layer.
- Pour the caramel sauce over the cookie base, spreading it evenly. Sprinkle the 1/2 tsp of flaky sea salt over the caramel.
- Crumble the remaining cookie dough on top of the caramel layer, leaving some caramel exposed for a gooey texture.
3. Bake the Bars:
- Bake for 25–30 minutes, or until the top is golden brown and set. Avoid overbaking to keep the bars chewy.
- Remove from the oven and let the bars cool completely in the pan before cutting.
4. Serve and Enjoy:
- Once cooled, sprinkle extra flaky sea salt on top if desired. Slice into bars and serve.
Notes
- For a homemade caramel sauce, combine 1 cup sugar, 6 tbsp butter, and 1/2 cup heavy cream, cooking until smooth and golden.
- Store bars in an airtight container at room temperature for up to 3 days.