Description
These Salted Caramel Oatmeal Chocolate Chip Cookie Bars are a chewy, gooey dessert loaded with dark chocolate, toasted pecans, and rich salted caramel, offering the perfect sweet-salty flavor balance in every bite.
Ingredients
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, cream together the softened butter and dark brown sugar until smooth. Add the egg and vanilla extract, mixing until combined. Stir in the oats.
- In a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet mixture and mix until incorporated. Fold in the chocolate chips and toasted pecans.
- Press about ¾ of the dough into the prepared pan and bake for 10–12 minutes until lightly golden. Chill the remaining dough while baking.
- Stir 1 tablespoon of flour into the salted caramel sauce and pour it over the baked cookie base. Spread evenly, leaving a small border. Top with dark chocolate chunks.
- Scatter the reserved dough over the top in chunks, allowing some caramel to remain visible.
- Bake again for 15–20 minutes until the caramel bubbles and the top is golden brown.
- Cool at room temperature for 30 minutes, then chill for at least 1 hour before slicing into bars. Serve warm for a gooey texture or chilled for a firmer bar.
Notes
- For a nut-free version, omit pecans or replace with sunflower seeds or more chocolate chips.
- Use flaky sea salt on top before baking for extra flavor.
- Quick-cooking oats give the best texture; avoid using whole rolled oats unless pulsed in a food processor.
- Bars can be stored at room temperature for 3 days, refrigerated for 1 week, or frozen for up to 2 months.
- Reheat individual bars in the microwave for 10–15 seconds for a gooey texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
