Oatmeal Caramel Chocolate Cookie Bar
I have been wanting to make something sweet for WEEKS now, but could never decide what exactly I wanted to make.
I didn’t want to do just plain old truffles, even though they are spectacular. I’ve made those before, and I will definitely make them again, but today I really wanted to do something I’d never done before.
Enter these awesome Oatmeal Caramel Chocolate Cookie Bars. I really wanted to do something nut-free. SO many candy bars are full of nuts, and so many cookie bar recipes that I come across contain peanuts.
If you have 20 minutes of prep time, and about 20-25 minutes for baking time, you can have these awesome bars!
Start by creaming together the brown sugar and butter. You want it light and fluffy and lightened in color as well. Make sure you scrape down the sides and bottom of the bowl often!
Add your egg. Look at this awesome egg one of the girls laid for me! LOVE having fresh eggs in the house.
Also add the vanilla, and mix until combined.
Mix your flour, baking powder, and salt together in a separate bowl. Add into the mixer and mix JUST until combined. Add the oatmeal and the chocolate and butterscotch chips. Mix a few times to incorporate them evenly through the dough.
Spread this mixture into an 8×8 pan that’s been prepped with parchment paper. You could also spray well with baking spray, but I prefer parchment because it is so much easier to get it out of the pan after its been baked.
Try and keep the kids out of the chocolate chips. Good luck!
Bake at 350 for about 25 – 30 minutes, or until the top is light golden brown, and a toothpick comes out with moist crumbs or clean.
Let these cool for 10-15 minutes. While you are waiting, start prepping your caramel by microwaving on LOW in 30 second intervals until the caramel is soft enough to spread easily. DO NOT OVERHEAT IT!! It should not ever go about 170 degrees! You won’t need it nearly that hot to spread over the bars though.
Once the caramel is spread, melt your chocolate in a double boiler, or a pan over a simmering pot of water.
Once it is melted, spread over the caramel, and let cool.
Try not to break off chunks to sample it. Just lick the chocolate spoon you used to spread. 😉
Once cooled, cut into candy-bar sized portions and serve!
My kids are about to get off the bus, and I’m so excited for them to try these!
I only had two. I have self-control. (Unless we are talking pasta, then all bets are off.)
Hungry for more chocolate? Me too. Check these out while you’re at it!
- 1/2 cup butter unsalted
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 3/4 cup bread flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup butterscotch chips
- 1/4 cup semisweet chocolate chips
- 1/2 pound caramel softened and spreadable
- 1/2 pound Chocoley Bada Bing Bada Boom Milk Chocolate Candy/Molding Formula melted
- Preheat oven to 350, and prepare an 8x8 baking pan with parchment paper.
- Cream together butter and sugar until lightened in color and texture. Scrape down the sides of the bowl often. Add the vanilla and egg and mix until combined.
- In a separate bowl, combine the flour, baking soda, and salt. Mix together well.
- Pour into the butter mixture, and mix just until visible flour streaks are gone. Add in oats and chips, and stir a few times to evenly incorporate them.
- Spread into prepared baking pan, and bake at 350 on the middle rack for 25-30 minutes, or until light golden brown and a toothpick tester comes out clean.
- Remove from oven and let cool for 10-15 minutes.
- While the bars are cooling, soften caramel and melt chocolate according to package directions.
- Spread caramel onto bars and let harden slightly. Put into the fridge if necessary. When the caramel has solidified sufficiently, spread melted chocolate over the bars. Let cool and harden.
- Cut into individual serving sizes and serve.
Update! There is one left. They were devoured. I will definitely be keeping this one in the recipe box for another time!