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Salted Caramel Chocolate Chip Oat Cookie Bars

A close-up stack of two delicious salted caramel chocolate chip oat cookie bars, showcasing gooey caramel and chocolate chips.
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Gooey, layered cookie bars with oatmeal chew, dark chocolate, and salted caramel. These one-pan bars are perfect for gifting, bake sales, and potlucks.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup dark chocolate chips
  • 1/2 cup prepared salted caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the rolled oats and dark chocolate chips until evenly distributed.
  7. Press about two-thirds of the cookie dough evenly into the bottom of the prepared baking pan.
  8. Drizzle the salted caramel sauce over the dough in the pan.
  9. Crumble the remaining one-third of the cookie dough evenly over the caramel layer.
  10. Bake for 30-35 minutes, or until the edges are golden brown and the center is set but still slightly gooey.
  11. Let the bars cool completely in the pan on a wire rack before slicing. This is crucial for clean cuts. For best results, chill the bars in the refrigerator for at least 1 hour before slicing.
  12. Use the parchment paper overhang to lift the bars out of the pan. Slice into desired bar shapes.

Notes

  • For cleaner slicing, ensure the bars are completely cooled and chilled. A sharp knife dipped in hot water and wiped dry between cuts can also help.
  • Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • You can make the dough ahead of time and refrigerate it for up to 2 days before assembling and baking.

Nutrition

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