These easy Chocolate Caramel Bars are dangerously delicious: a layer of chocolate and caramel tucked between sweet, crisp oats. A must-try!
These Chocolate Caramel Bars were one of the first recipes I shared. I started my food blog simply because I needed a creative outlet. I never imagined it would grow into a career — I was just having fun developing recipes like these and sharing them with friends and family. I hope you love them as much as we do.
Why You’ll Love This Chocolate Caramel Bar Recipe
Quick & Easy – These bars are simple to make and come together quickly, perfect for a sweet fix with minimal effort.
Balanced – They are sweet with a slightly salty finish that balances the caramel and chocolate. The edges bake up a little crisp while the center remains gooey and indulgent.
Freezable – These bars freeze well, so you can keep a batch on hand for cravings.
Great Gifts – Their square shape makes them easy to pack in tins for holidays or special occasions.
Ingredients For Chocolate Caramel Bars
These oatmeal caramel bars use just a few common ingredients. Everything is shelf-stable except the butter, which should be handled according to your usual refrigeration practices.
- Brown sugar
- Butter
- All-purpose flour (or a gluten-free almond flour substitute for a nuttier flavor)
- Baking soda
- Kosher salt
- Quick-cooking oats
- Chocolate chips (a mix of milk and dark chips works well)
- Caramel sauce (homemade or store-bought)
How To Make Caramel Chocolate Bars
- Preheat the oven to 350°F.
- Beat the butter and brown sugar until smooth and creamy. Add 2 cups of the flour, baking soda, and salt, then mix in the oats until just combined.
- Press half of the mixture into the bottom of a well-greased 11×7 (or 9×13) pan. Spraying one hand with cooking spray helps prevent sticking.
- Bake the crust for 10 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Combine the remaining flour with the caramel sauce until smooth—warm the caramel briefly if needed to make it easier to mix.
- Pour the caramel mixture over the chocolate chips. Crumble and sprinkle the remaining crust mixture over the top, covering as much as possible. Bake another 20–25 minutes, until the top is lightly browned and set.
- Allow the bars to cool completely before cutting into squares and serving.
If you enjoy salted caramel, try adding a pinch of salt to the caramel before pouring it over the chocolate. It’s optional but delicious.
Chocolate Caramel Bars Variations
- Use chocolate chip cookie dough as the base layer for a chewier version.
- Add chopped nuts such as pecans, walnuts, macadamias, hazelnuts, or cashews.
- Make them festive with sprinkles, M&Ms, or Reese’s Pieces.
- Swap in Andes Mints for a mint-chocolate twist.
- Substitute white chocolate, butterscotch, or peanut butter chips for different flavors.
- Stir in dried cranberries, raisins, chopped dried apricots, chia seeds, or shredded coconut.
- Swirl in a scoop of peanut butter or almond butter before baking.
- For a subtle heat that enhances chocolate, try 1/4 to 1/2 teaspoon of cayenne pepper.
Storage
Store these bars in an airtight container at room temperature or in the fridge for up to one week. For longer storage, wrap bars individually and freeze for up to three months. To thaw, leave them on the counter overnight.
If you make these Chocolate Caramel Bars and share them on social media, tag @thewickednoodle — I love seeing your creations!
Chocolate Caramel Bars
16 bars
10 minutes
35 minutes
45 minutes
A layer of chocolate and caramel nestled between sweet, crispy oats — a simple and irresistible treat.
Ingredients
- 1 ¼ cup light brown sugar
- 1 ¼ cup butter, softened
- 2 cups plus 3 tablespoons all-purpose flour, divided
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups quick oats
- 1 ½ cups chocolate chips (mix of milk and dark)
- ¾ cup caramel sauce
Instructions
- Preheat the oven to 350°F.
- Beat the butter and brown sugar until smooth and creamy. Add 2 cups of flour, baking soda, and salt; mix well. Stir in the oats until just combined.
- Press half the mixture into the bottom of a well-greased 11×7 (or 9×13) pan.
- Bake the crust for 10 minutes. Remove and sprinkle with chocolate chips. Combine the remaining flour with the caramel until smooth (warm caramel if needed).
- Pour the caramel over the chocolate chips. Crumble the remaining crust over the top and bake 20–25 minutes, until lightly browned.
- Cool completely, then cut into bars and serve.
Notes
The bars are cut generously; you can get more servings by cutting smaller pieces.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 354
Total Fat: 21g
Saturated Fat: 12g
Trans Fat: 1g
Unsaturated Fat: 7g
Cholesterol: 39mg
Sodium: 414mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 32g
Protein: 3g
Nutrition data provided by Nutritionix.
Try These Next!
- Almond Butter No Bake Granola Bars
- 5-Ingredient No Bake Peanut Butter Bars
- The Best Lemon Bars
- Easy Cranberry Chocolate Chip Oatmeal Cookies
This recipe was adapted from Recipezaar.