Salted Caramel Chocolate Chip Oat Cookie Bars Recipe

These Salted Caramel Chocolate Chip Oat Cookie Bars are the ultimate treat for caramel lovers and cookie enthusiasts alike. With a rich, buttery homemade caramel layer, chewy oatmeal chocolate chip cookie dough, and a sprinkle of flaky sea salt, each bite delivers a delightful balance of sweet and salty flavors. This recipe is perfect for family gatherings, dessert parties, or just a cozy evening at home. Let’s dive into how to create these indulgent bars from scratch!

Ingredients Breakdown

Before we get started, let’s take a closer look at the ingredients that make this recipe special:

• Homemade Salted Caramel: This recipe includes granulated sugar, water, unsalted butter, heavy cream, vanilla extract, kosher salt, and a small amount of flour. These ingredients combine to create a smooth, creamy caramel with a perfect hint of saltiness.
• Oatmeal Chocolate Chip Cookie Dough: You’ll need quick oats, all-purpose flour, baking powder, kosher salt, unsalted butter, dark brown sugar, eggs, vanilla extract, semisweet and dark chocolate chips, and chopped nuts (like walnuts or pecans). These elements provide a chewy, chocolatey base for the bars.

this RECIPE

Step-by-Step Preparation

How to Make Homemade Salted Caramel from Scratch

1. Prepare Your Ingredients: Start by gathering all your caramel ingredients – granulated sugar, water, unsalted butter, heavy cream, vanilla extract, and kosher salt. Ensure that the heavy cream is at room temperature to prevent the caramel from seizing. If needed, warm the cream slightly in the microwave.
2. Cook the Sugar Mixture: In a heavy-bottomed saucepan, combine the water and sugar. Stir gently to mix, avoiding splashing sugar on the sides of the pan. Heat over medium without stirring further and let the sugar dissolve. Watch closely as it changes from clear to a light golden and finally to a rich amber color.
3. Add Butter and Cream: Once the sugar turns a deep amber, immediately remove it from the heat. Whisk in the butter until fully melted. Then, gradually whisk in the room-temperature heavy cream until the mixture is smooth.
4. Finish the Caramel: Stir in the vanilla extract and kosher salt. Return the caramel to medium heat and let it bubble for about 2 minutes. Remove from heat and whisk in the flour until well combined. Set aside to cool slightly.

Preparing the Oatmeal Chocolate Chip Cookie Dough

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare an 8×8-inch baking dish by greasing it and lining it with parchment paper, ensuring the parchment covers all sides for easy removal later.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the quick oats, all-purpose flour, baking powder, and kosher salt. This combination forms the base of the cookie dough.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together until smooth and creamy. This can be done by hand or using an electric mixer.
4. Incorporate the Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the butter mixture and mix until well combined.
5. Combine the Dry and Wet Ingredients: Gradually mix the dry ingredients into the butter mixture until just combined. Before the flour is fully incorporated, add the semisweet chocolate chips and mix lightly.

Assembling and Baking the Cookie Bars

1. Layer the Cookie Dough: Spread about two-thirds of the cookie dough evenly in the prepared baking dish. Top with an even layer of chopped walnuts or pecans.
2. Pre-Bake the Base: Bake the base layer in the preheated oven for 8 minutes. Meanwhile, refrigerate the remaining cookie dough.
3. Add the Chocolate and Caramel Layers: Remove the partially baked base from the oven and top it with a layer of dark chocolate chips. Pour the prepared caramel over the chocolate chips. If the caramel has thickened, reheat it gently until it is pourable.
4. Finish with Cookie Dough and Bake: Drop random blobs of the reserved cookie dough over the caramel layer. Bake for an additional 20-25 minutes, or until the edges are lightly golden.
5. Cool and Set: Let the bars cool at room temperature for about 30 minutes, then chill in the refrigerator for an hour to set completely.

Common Mistakes to Avoid

• Cold Cream for Caramel: Make sure the cream is at least room temperature before adding it to the hot sugar mixture to prevent seizing.
• Overbaking the Bars: Watch the bars carefully during the second bake; they should be lightly golden, not too brown.
• Uneven Caramel Distribution: Pour the caramel slowly and evenly to avoid pooling in one area.

Variations and Substitutions

• Nut-Free Version: Omit the walnuts or pecans for a nut-free version.
• Different Chocolate Chips: Use white chocolate chips or a mix of milk and dark chocolate for a different flavor profile.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Serving and Presentation Tips

For an elegant presentation, serve these bars on a wooden board or a colorful dessert plate. Add a scoop of vanilla ice cream on top for an extra indulgent treat. Sprinkle a bit more flaky sea salt over the bars just before serving to enhance the flavor.

Storage and Leftovers

Store any leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to a month. To enjoy them again, bring to room temperature or warm in the microwave for a few seconds.

Pairing Suggestions

These bars pair wonderfully with a cup of hot coffee, tea, or a glass of cold milk. The rich, buttery caramel and chocolate are perfectly balanced with a refreshing beverage.

Frequently Asked Questions

• Can I use regular oats instead of quick oats? Yes, but quick oats give a finer texture to the cookie bars.
• How do I prevent the caramel from hardening? Ensure the heavy cream is at room temperature and whisk constantly while adding it to the hot sugar.
• Can I freeze the dough for later use? Yes, you can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before using.

Recipe Tips and Tricks

• For Extra Chewiness: Use dark brown sugar, which adds more moisture to the dough.
• Easier Cutting: Chill the bars thoroughly before slicing to get neat, clean cuts.

Conclusion

These Salted Caramel Chocolate Chip Oat Cookie Bars are sure to become a favorite in your household. Give this recipe a try, and don’t forget to share your creations with friends and family! Make sure to subscribe to our blog for more delicious recipes like this. Happy baking!

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