These Salted Caramel Oatmeal Chocolate Chip Cookie Bars are the perfect indulgent dessert — chewy, gooey, and loaded with deep, rich flavor. They combine buttery oatmeal cookie dough, toasted pecans, dark chocolate chunks, and ribbons of salted caramel for an irresistible sweet-salty treat. Enjoy them slightly warm for a molten caramel center or chilled for a firm, candy-bar-like bite.

Why You’ll Love This Recipe

Combines caramel, oats, pecans, and dark chocolate for unbeatable texture and flavor.
The oatmeal cookie dough forms both the base and the crumble topping — simple and delicious.
The addition of flour to the caramel sauce keeps it thick and gooey, not runny.
Perfect balance of sweet and salty with chewy, crunchy, and melty textures.
They slice beautifully once chilled and keep well for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅔ cup (70 g) quick-cooking oats
1 cup (142 g) all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
6 tablespoons (84 g) unsalted butter, softened
½ cup (110 g) packed dark brown sugar
1 large egg
½ teaspoon pure vanilla extract
½ cup (85 g) dark chocolate chips
½ cup (70 g) finely chopped toasted pecans
¾ cup (180 ml / 220 g) salted caramel sauce
⅔ cup (113 g) dark chocolate chunks
1 tablespoon (9 g) all-purpose flour (for the caramel sauce)

Directions

Preheat and prepare the pan. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper on all sides.
Make the cookie dough. In a large bowl, beat softened butter and dark brown sugar until smooth and creamy. Mix in the egg and vanilla extract until fully combined. Stir in the oats.
Add dry ingredients. In another bowl, whisk together flour, baking soda, and salt. Add this mixture to the wet ingredients and fold until incorporated. Stir in the chocolate chips and toasted pecans.
Bake the base. Press about three-quarters of the dough evenly into the bottom of the pan. Bake for 10–12 minutes, until lightly golden. Refrigerate the remaining dough while baking.
Add caramel and chocolate. Stir 1 tablespoon of flour into the salted caramel sauce until smooth. Pour the caramel over the baked base and spread almost to the edges. Sprinkle evenly with dark chocolate chunks.
Top with remaining dough. Break up the reserved dough and scatter it over the top in chunks, leaving some caramel exposed.
Bake again. Return to the oven and bake for 15–20 minutes, until the caramel is bubbling and the top is golden brown.
Cool and slice. Cool for 30 minutes at room temperature, then chill for 1 hour before slicing into bars. For a gooey texture, serve slightly warm; for firmer bars, serve chilled.

Servings and Timing

Servings: 16 bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes

Variations

Nut-Free Option: Omit the pecans or substitute with sunflower seeds or extra chocolate chips.
Different Chocolate: Use milk chocolate for a sweeter flavor or white chocolate for contrast.
Oat Type: If using rolled oats, pulse them briefly in a food processor for a finer texture.
Flavor Twist: Add a sprinkle of cinnamon or espresso powder for depth.
Topping Upgrade: Sprinkle flaky sea salt on top before baking for a gourmet finish.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep chilled for up to 1 week for a firmer texture.
Freezer: Freeze bars for up to 2 months; thaw overnight in the fridge before serving.
Reheating: Warm individual bars in the microwave for 10–15 seconds to soften the caramel and chocolate.

FAQs

1. Can I make these bars without pecans?

Yes, simply omit the pecans or replace them with another nut or chocolate chips.

2. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe by half to maintain balance.

3. What type of oats should I use?

Quick-cooking or minute oats are ideal because they blend smoothly into the dough. Rolled oats can make the bars denser.

4. Can I make these without eggs?

You can try a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), but the texture may be slightly different.

5. How do I toast pecans?

Place pecans in a dry skillet over medium heat and shake frequently for 8–10 minutes until fragrant and golden.

6. Can I use store-bought caramel sauce?

Yes! Use any thick salted caramel sauce. Add the tablespoon of flour as directed to help it set during baking.

7. How do I know when the bars are done baking?

The top should be golden and the caramel should bubble around the edges.

8. Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Add about 10 minutes to the baking time.

9. Can I use milk chocolate instead of dark chocolate?

Yes, though the bars will be slightly sweeter. Dark chocolate helps balance the caramel’s richness.

10. How can I achieve neat slices?

Chill the bars completely before slicing with a sharp knife. For clean edges, wipe the blade between cuts.

Conclusion

Salted Caramel Oatmeal Chocolate Chip Cookie Bars are a dessert lover’s dream — gooey caramel, dark chocolate, nutty oats, and buttery cookie layers all in one bite. Perfect for potlucks, parties, or an afternoon treat, these bars deliver a luxurious texture and flavor balance that’s simply unforgettable. Once you make them, they’re sure to become a regular favorite.