Go Back

Chocolate Chip Caramel Bars

Chocolate chip caramel bars with a buttery oat crumble base, a thick caramel center, and a golden chocolate chip topping. Baked until the top is crisp and lightly browned, then finished with flaky salt for sweet-salty contrast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the 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
For caramel filling
  • 1 cup caramel sauce (store-bought or homemade)
  • 3 tbsp heavy cream
For topping
  • 1.5 cup semi-sweet chocolate chips
  • 0.25 flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Prep and make the dough
  1. Preheat oven to 350F and line a 9x13 pan with parchment so the bars lift out easily later.
  2. Mix all-purpose flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt, then drizzle in melted butter and toss until the mixture is evenly moistened and clumps.
Bake the base and caramel layer
  1. Press 2/3 of the mixture firmly into the prepared pan to form a compact base, then bake for 10 minutes.
  2. Whisk caramel sauce and heavy cream until smooth, then pour it over the hot baked base.
  3. Scatter semi-sweet chocolate chips over the caramel, then crumble the remaining dough on top to form an even layer.
  4. Bake 20-22 minutes at 350F until the topping is golden and set.
Finish and slice
  1. Sprinkle flaky sea salt over the warm bars, then cool completely before slicing so the caramel firms up.

Notes

Press the base down firmly—packing helps the bars slice cleanly after baking. Store covered at room temperature for up to 3 days or refrigerate for up to 7 days; freeze up to 2 months (thaw overnight in the refrigerator). For a dairy-light option, use a caramel sauce made with oat milk and swap the heavy cream with full-fat coconut cream for the caramel filling.