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Chocolate Chip Caramel Bars

Chocolate chip caramel bars with a buttery oat-sugar base and golden crumb topping, plus a warm caramel layer that sets in the center. Melted caramel is poured over the par-baked crust, then chocolate chips and crumbled dough bake until the top turns lightly crisp.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bar base and topping (same dough)
  • 2.5 cup all-purpose flour
  • 1.5 cup rolled oats
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cup unsalted butter, melted
Caramel filling
  • 1 cup caramel sauce (store-bought or homemade)
  • 3 tbsp heavy cream
Topping
  • 1.5 cup semi-sweet chocolate chips
  • 0.1 flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake
  1. Preheat oven to 350F and line a 9x13 pan with parchment paper.
  2. Mix all-purpose flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt, then drizzle in melted unsalted butter and toss until evenly moistened.
  3. Press 2/3 of the mixture firmly into the prepared pan and bake for 10 minutes.
Fill and finish baking
  1. Whisk caramel sauce and heavy cream until smooth, then pour over the hot baked base.
  2. Scatter semi-sweet chocolate chips over the caramel, then crumble the remaining dough on top.
  3. Bake for 20-22 more minutes until the topping is golden.
Cool and serve
  1. Sprinkle flaky sea salt over the warm bars.
  2. Cool completely before slicing so the caramel layer sets.

Notes

For the cleanest slices, cool the bars fully (and chill 1-2 hours if your caramel still feels soft). Store airtight in the fridge for up to 5 days; freeze baked bars up to 2 months. Dietary swap: use dairy-free heavy cream (and a dairy-free caramel sauce) to make the caramel layer dairy-free.