Description
Salted caramel chocolate chip oat cookie bars merge sweet and salty perfection in one irresistible dessert. Rich layers of homemade caramel and chocolate-studded oat base create a delightful treat that will satisfy you completely.
Ingredients
Scale
Main Ingredients:
Flour:
- 1 1/4 cups (165 grams) all-purpose flour
- 7 tablespoons (60 grams) all-purpose flour
Sugars:
- 1 cup (210 grams) dark brown sugar, packed
- 3/4 cup (150 grams) granulated sugar
Butter:
- 1/2 cup (110 grams) unsalted butter, room temperature
- 4 1/2 tablespoons unsalted butter, sliced
Secondary Ingredients:
Oats and Nuts:
- 1 cup (95 grams) quick oats
- 3/4 cup (95 grams) walnuts or pecans, finely chopped
Chocolate:
- 1/2 cup (85 grams) semisweet chocolate chips
- 3/4 cup (130 grams) dark chocolate chips
Liquids and Seasonings:
- 1 large egg
- 1 egg yolk
- 1/4 cup + 2 tablespoons (100 grams) heavy cream, room temperature
- 1/4 cup + 2 tablespoons (90 grams) water
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Hefty pinch of kosher salt
- Flaky sea salt, for sprinkling
Instructions
- Craft the silky caramel sauce by gently heating sugar and water in a heavy saucepan until it transforms into a rich amber hue. Carefully incorporate butter, cream, vanilla, salt, and flour, whisking to create a smooth, glossy liquid. Allow the caramel to cool and thicken naturally.
- Preheat the oven to 350°F and prepare an 8×8-inch baking pan with parchment paper. Combine dry ingredients like oats, flour, baking powder, and salt in one bowl. In another, cream together butter and brown sugar until fluffy, then blend in eggs and vanilla.
- Gradually fold the dry mixture into the wet ingredients, ensuring a uniform cookie dough. Gently incorporate semisweet chocolate chips throughout the batter.
- Press approximately two-thirds of the dough into the lined pan, creating an even base. Distribute chopped nuts across the surface and bake for 8 minutes to set the foundation.
- Remove the initial layer and strategically place dark chocolate chips over the partially baked crust. Drizzle the prepared caramel sauce evenly across the surface.
- Dot the remaining cookie dough across the caramel layer, creating a rustic, uneven topping. Return to the oven and bake for 20-25 minutes until golden and set.
- Allow the bars to cool at room temperature for 30 minutes, then refrigerate for an hour to firm up. Finish by sprinkling flaky sea salt over the top before slicing and serving.
Notes
- Caramel Perfection: Always use a heavy-bottomed pan to prevent burning and ensure even heat distribution when making the salted caramel sauce.
- Temperature Control: Let the caramel cool slightly before adding cream to prevent splattering and achieve a smooth, glossy texture.
- Gluten-Free Adaptation: Swap wheat flour with almond or oat flour to make the recipe celiac-friendly without compromising taste or texture.
- Storage Wisdom: These bars keep best when refrigerated in an airtight container for up to 5 days, maintaining their chewy consistency and rich flavor.
- Prep Time: 20 minutes
- Cook Time: 28-33 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg