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Oatmeal Caramel Chocolate Bars

Recipe Code: 10031 | Recipe by: Bob's Red Mill

A double-layer of oatmeal cookie goodness sandwiching layers of smooth, chewy, ooey-gooey caramel, melted chocolate chips and toasted nuts.

  • 20 Mins
  • 25 Mins
  • 15 Person(s)

Ingredients

  • 1 cup Organic Unbleached White All-Purpose Flour
  • 1 cup Organic Whole Wheat Flour or Whole Wheat Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup unsalted butter room temperature (2 sticks)
  • 1-1/2 cups Packed Light Brown Sugar
  • 2 cups Organic Regular Rolled Oats or Regular Rolled Oats
  • 14 oz Caramels or Caramel Bits about 1¾ cup, unwrapped
  • 1/3 cup Heavy Cream
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Chopped Walnuts toasted
  • 1/4 cup Hazelnuts toasted and chopped (or Pecans)

Recipe Overview


A double-layer of oatmeal cookie goodness sandwiching layers of smooth, chewy, ooey-gooey caramel, melted chocolate chips and toasted nuts. Recipe and photo by Stephanie Wise from Girl Versus Dough.

Recipe Detail


  1. Heat oven to 350 degrees F. Lightly spray a 13-by-9-inch baking pan with cooking or baking spray.
  2. In a large bowl, whisk flours, baking soda and salt to combine.
  3. In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer, cream butter and sugar on medium speed 2 minutes until light and fluffy. Reduce speed to low and stir in flour mixture until just combined. Stir in rolled oats.
  4. Press half of mixture firmly and evenly into bottom of prepared pan. Bake 10 minutes to set.
  5. Meanwhile, in a medium saucepan or skillet over medium-low heat, heat caramels and heavy cream. Stir constantly 5 to 7 minutes until mixture is fully melted and smooth. Remove from heat and allow to cool while dough is baking.
  6. Scatter chocolate chips and chopped nuts evenly over par-baked dough. Pour caramel sauce evenly over the top (use a spatula if needed to spread the caramel sauce). Sprinkle evenly with remaining dough.
  7. Bake 15 to 20 minutes until top is lightly browned and baked through. Cool completely on a cooling rack, then cover and chill at least 2 hours before cutting into bars.
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