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Chocolate Chip Caramel Bars

Chocolate chip caramel bars with a buttery oat crumble base, a warm caramel layer, and a golden top. Bake until the topping turns golden and set, then slice only after cooling completely for clean squares.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the 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
For caramel filling
  • 1 cup caramel sauce (store-bought or homemade)
  • 3 tbsp heavy cream
For topping
  • 1.5 cup semi-sweet chocolate chips
  • 0.1 tsp flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Prepare and bake the base
  1. Preheat the oven to 350F and line a 9x13 pan with parchment. Use parchment that overhangs slightly so you can lift the bars out later.
  2. Mix all-purpose flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt in a bowl, then drizzle in melted butter and toss until evenly moistened. The mixture should look crumbly but holds together when pressed.
  3. Press 2/3 of the mixture firmly into the prepared pan, then bake for 10 minutes. The base should look set and lightly golden around the edges.
Add filling and finish baking
  1. Whisk caramel sauce and heavy cream until smooth, then pour over the hot base. You should see an even caramel layer that settles into the crust.
  2. Scatter semi-sweet chocolate chips over the caramel, then crumble the remaining dough on top. Make sure the chips are mostly covered by the crumbled topping.
  3. Bake for 20-22 more minutes at 350F until the topping is golden. Let it bake until the center looks set and the top has a crisp, toasted appearance.
Cool and slice
  1. Sprinkle flaky sea salt over the warm bars, then cool completely before slicing. Wait until the caramel is fully firm so the bars cut into clean squares.

Notes

Pro tip: press the bottom layer firmly to prevent it from becoming sandy, and don’t rush slicing—cooling completely keeps the caramel layer from oozing. Store in an airtight container in the refrigerator for up to 5 days. Freezing is yes: wrap tightly and freeze up to 2 months, thaw in the fridge overnight. For a dairy-light option, use a dairy-free caramel sauce and replace heavy cream with full-fat coconut cream for a similar texture.