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Chocolate Chip Caramel Bars

Chocolate chip caramel bars with a buttery oat base, gooey caramel layer, and golden crumb topping. Baked until the top is golden and finished with flaky sea salt for sweet-salty contrast.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 330
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
  • 3 tbsp heavy cream
Topping
  • 1.5 cup semi-sweet chocolate chips
  • 0.1 flaky sea salt to finish

Equipment

  • 1 sheet pan

Method
 

Prep and make the dough
  1. Preheat oven to 350F and line a 9x13 pan with parchment, leaving overhang for easy lifting.
  2. In a mixing bowl, combine all-purpose flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt.
  3. Drizzle in the melted unsalted butter and toss until the mixture is evenly moistened and clumps slightly.
Bake the base and add filling
  1. Press 2/3 of the mixture firmly into the prepared pan, smoothing it into an even layer.
  2. Bake at 350F for 10 minutes until the base is lightly set and fragrant.
  3. Whisk caramel sauce and heavy cream until smooth, then pour over the hot base.
  4. Scatter semi-sweet chocolate chips over the caramel, then crumble the remaining dough on top.
Finish
  1. Bake at 350F for 20-22 minutes, until the topping is golden and caramel is bubbling at the edges.
  2. Sprinkle with flaky sea salt and cool completely before slicing for clean bars.

Notes

For the neatest slices, cool the bars completely (and chill 1-2 hours if needed) so the caramel fully sets. Store in an airtight container at room temperature up to 3 days or refrigerate up to 7 days; freeze up to 2 months. For a lighter option, use reduced-sugar caramel sauce to cut sweetness without changing the bake time.