Salted Caramel Chocolate Chip Oat Cookie Bars
Chewy oat cookie bars layered with gooey caramel and melty chocolate chips, finished with a touch of flaky sea salt.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Parchment paper
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup thick caramel sauce plus extra for drizzling
- 1 pinch flaky sea salt for finishing
Instructions
- Preheat the oven to 350 F and line a 9x13-inch pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Fold in the flour, oats, baking soda, and salt until combined, then stir in the chocolate chips.
- Press half of the mixture into the prepared pan, spread the caramel sauce evenly over the top, then crumble the remaining oat mixture over the caramel.
- Bake until golden, then cool completely before slicing and finish with a sprinkle of flaky sea salt.
Notes
- For cleaner slices, chill the bars before cutting.
- Use a thick caramel sauce so the filling stays gooey.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze wrapped bars for up to 2 months.