I love nothing more than a perfect dish that’s an easy go-to for company or a crowd and this is one of those. It’s less of a dish and more of a dessert – but a perfect crowd pleaser none the less. They were very easy to make, even though I had to go to 3 different stores to find the caramel!
This dessert is very decadent, I can only eat just a small 1×1-square at a time. It’s a layer of oatmeal crust, a layer of caramel, a layer of chocolate and then topped off with another layer of oatmeal crust. Dee-lish!
Even as I’m writing this post I’m thinking of all different ways to make this cookie bar. Using dark chocolate or milk chocolate instead of semi-sweet chocolate, adding chopped pistachios to the crust layers or chopped pretzels, or adding vanilla bean to the caramel. So many options!
Here’s what you need:
Caramels, heavy cream, flour, oatmeal, butter, brown sugar, baking soda and chocolate chips.
Start by unwrapping a whole bag of caramels and throw them into a saucepan with heavy cream. Let these melt over medium-low heat while you continue on with the next step. Caramel takes longer to melt than chocolate, but it burns easily too so be sure to watch it. Stir it with a whisk to break up all the clumps and to help smooth it out. You’ll just set this aside when it’s done.
Combine all the remaining ingredients, except the chocolate, into a mixing bowl and combine. It’s going to be a thick batter.
Take half of the batter and press it into an 8×8 baking dish that has been sprayed with non-stick spray.
This bottom layer goes into the oven for about 10 minutes, just to help it set a little.
When you pull the baking dish out of the oven, make a nice layer of chocolate chips. You can definitely use whatever type of chocolate you want for this part. You could use chocolate chunks, dark chocolate, bittersweet, milk chocolate or a mixture of any of those. I used semi-sweet because that’s what I always have on hand for baking, I think dark chocolate might be even better to help off-set the sweetness from the caramel.
Next comes the caramel. Pour it all over top of the chocolate. It doesn’t really matter if the caramel is still hot or not, it’s all going right back into the oven anyways. I unwrapped a whole bag of caramels, but it’s just a little too much to pour in this dessert so I always save a little bit for apple dipping or finger lickin’! Definitely use at least 3/4 of the caramel for the dessert, or all of it if you’re feeling like an extra sweet dessert!
Take the remaining batter and crumble it over the top of the caramel. Once it’s all done, put it back into the oven for another 15-20 minutes.
You’ll know it’s done when the edges are golden brown. This probably could have been taken out just a minute or two sooner for slightly lighter edges. Now here comes the tricky part…
You have to wait to eat it! It’s so hard, I know! But the caramel and the chocolate need to cool down and set because if you try cutting into this dessert when it’s hot, it’s just going to be one hot mess. Ha.
I made this at night, and let it sit all the way until the next day because it was so much better once the caramel and chocolate had time to cool down and set.
Doesn’t that just make your mouth water looking at it? The caramel is sweet and super gooey and the chocolate really balances it out. The oatmeal crust just tops it all off! These really are the best cookie bars ever and they are so easy to make. I hope you make them soon – they’re the perfect dessert to make for any Fall event.
- 1 bag Caramels
- 1/2 cup Heavy Cream
- 3/4 cup Butter, melted
- 3/4 cup Brown Sugar
- 1 cup Flour
- 1 cup Old Fashioned Oats
- 1 teas. Baking Soda
- 1 cup Chocolate Chips
- Unwrap caramels and place in a saucepan with heavy cream. Melt over medium-low heat with a whisk, set aside.
- Combine the butter, sugar, flour, oats and soda until combined. This will be a thick batter.
- Spray an 8x8 baking dish with nonstick spray and press half of batter into bottom of dish.
- Bake at 350* for 10 minutes.
- Sprinkle chocolate chips over bottom crust.
- Pour the melted caramel over the chocolate chips (Use at least 3/4 of caramel)
- Crumble the remaining batter over the caramel.
- Bake in oven an additional 15-20 minutes or until crust is golden brown.
- Remove and let cool completely before cutting.