Hey y’all! If you’re chasing the ultimate chewy, gooey, and delightfully flavorful treat, these Salted Caramel Chocolate Chip Oat Cookie Bars are about to become your new baking obsession. They’re loaded with melty chocolate, buttery oats, and thick ribbons of luscious salted caramel. Whether you’re prepping for a bake sale, a family gathering, or just craving something extra special, this easy-to-make dessert is always a crowd-pleaser. Let’s get cooking!
Why You’ll Love This Salted Caramel Chocolate Chip Oat Cookie Bars Recipe
- Irresistibly Gooey: Each bite is packed with gooey, melted caramel and rich chocolate chips.
- Simple Ingredients: Most items are probably already in your pantry, making this recipe a breeze.
- Perfect for Sharing: Great for parties, potlucks, and holiday dessert tables.
- Hearty Texture: Old-fashioned oats add the ideal chewy, satisfying bite.
- Make-Ahead Friendly: Store well for several days – if they last that long!
Ingredients for Salted Caramel Chocolate Chip Oat Cookie Bars
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 2 cups (160g) old-fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ¼ cups (225g) semi-sweet chocolate chips
- 1 (11-ounce/312g) bag caramel bits or soft caramel candies, unwrapped
- ¼ cup (60ml) heavy cream
- Flaky sea salt, for sprinkling
How to Make Salted Caramel Chocolate Chip Oat Cookie Bars
Prep Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13 inch (23x33cm) baking pan with parchment paper, leaving an overhang for easy removal.
Mix the Oat Cookie Dough
- In a large bowl, whisk together melted butter and brown sugar until combined and glossy.
- Mix in eggs and vanilla extract until smooth.
- In a separate bowl, combine flour, baking soda, salt, and oats. Stir to mix.
- Gradually fold the dry ingredients into the wet, mixing until just incorporated.
- Reserve 1 ½ cups of dough and set aside. Stir chocolate chips into the remaining dough.
Layer, Swirl, and Bake
- Press the chocolate chip dough evenly into the prepared pan.
- In a microwave-safe bowl, melt the caramel bits with heavy cream in 30-second bursts, stirring between each, until smooth.
- Pour melted caramel over the base and gently spread to edges.
- Dollop reserved dough over the caramel in spoonfuls, leaving some caramel showing.
- Sprinkle flaky sea salt over the top.
- Bake for 28-32 minutes until golden and set (the center will be a little jiggly but will firm as it cools).
Cool and Slice
- Let bars cool completely in the pan (about 2 hours) before lifting out and slicing into squares.
Notes and Helpful Tips for Salted Caramel Chocolate Chip Oat Cookie Bars
- For that gooey texture, don’t overbake – they will continue to set as they cool. Read more about how to tell when bar cookies are done.
- Swap in dark chocolate chips for even richer flavor, or try a mix!
- Let cool completely for clean, gorgeous slices.
Variations: Fun Twists on Salted Caramel Chocolate Chip Oat Cookie Bars
- Peanut Butter Caramel: Swirl a few tablespoons of creamy peanut butter with the caramel layer.
- Double Chocolate: Add ¼ cup cocoa powder to the dough and use white chocolate chips.
- Nutty Crunch: Stir ½ cup toasted chopped pecans or walnuts into the oat mixture.
Required Equipment for Salted Caramel Chocolate Chip Oat Cookie Bars
- 9×13 inch (23x33cm) baking pan
- Parchment paper
- Large mixing bowls
- Spatula or wooden spoon
- Measuring cups and spoons
- Microwave-safe bowl (for caramel)
Storage and Shelf Life for Salted Caramel Chocolate Chip Oat Cookie Bars
Store cooled cookie bars in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to 8 days. For longer storage, individually wrap bars and freeze for up to 2 months. Thaw at room temperature before serving.
Serving Ideas & Pairings for Salted Caramel Chocolate Chip Oat Cookie Bars
- Serve slightly warmed with a scoop of vanilla ice cream for the ultimate dessert experience.
- Pair with strong coffee or cold brew for afternoon pick-me-up.
- Crumble over Greek yogurt for a decadent breakfast treat.
Pro Tips for Perfect Salted Caramel Chocolate Chip Oat Cookie Bars
- Sprinkle extra flaky sea salt immediately after baking for the best salty-sweet kick.
- If you can’t find caramel bits, you can make homemade salted caramel in advance and pour it in!
- Check oven temperature accuracy with an oven thermometer; slightly underbake for gooier centers.
Salted Caramel Chocolate Chip Oat Cookie Bars FAQ
- Can I use quick oats instead of old-fashioned oats?
- Quick oats work in a pinch but old-fashioned oats give the best chewy texture for these bars.
- How do I keep the caramel from hardening?
- Be sure to use enough heavy cream with your caramel and don’t overcook the bars – covering the bars after cooling keeps the caramel soft, too.
- Are these Salted Caramel Chocolate Chip Oat Cookie Bars gluten-free?
- If you substitute with a 1:1 gluten-free flour blend and use certified gluten-free oats, they can easily be made gluten-free. Find more about gluten-free flour choices here.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes (plus cooling)
Ingredients
- 1 cup unsalted butter, melted
- 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 rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 11 ounces soft caramels, unwrapped
- 3 tablespoons heavy cream
- 1/2 teaspoon flaky sea salt
Instructions
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1Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
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2In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla extract.
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3Add flour, oats, baking soda, and salt to the wet mixture and stir until combined. Fold in chocolate chips.
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4Press half of the oat cookie dough evenly into the prepared pan. Set aside remaining dough.
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5In a microwave-safe bowl, melt caramels with heavy cream in 30-second bursts, stirring until smooth. Pour caramel evenly over dough in pan.
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6Drop spoonfuls of remaining cookie dough on top of caramel layer. Sprinkle flaky sea salt. Bake for 30 minutes, or until golden. Cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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