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Chocolate Chip Caramel Bars

Chocolate chip caramel bars with a buttery oat-and-flour base, a melted caramel center, and a golden crumble topping. Bakes until the top turns crisp and deep golden, with chocolate chips throughout and flaky sea salt on top.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and base bake
  1. Preheat oven to 350F and line a 9x13 pan with parchment, letting the parchment overhang for easy lifting.
  2. Mix all-purpose flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt, then drizzle in melted unsalted butter and toss until evenly moistened with no dry patches.
  3. Press 2/3 of the mixture firmly into the prepared pan and bake for 10 minutes, until lightly set.
Caramel layer and topping
  1. Whisk caramel sauce and heavy cream until smooth, then pour it over the hot baked base.
  2. Scatter semi-sweet chocolate chips over the caramel in an even layer.
  3. Crumble the remaining dough on top to form an uneven crumble layer and fully cover most of the surface.
  4. Bake for 20-22 more minutes at 350F until the topping is golden and the caramel is bubbling at the edges.
Finish and slice
  1. Sprinkle flaky sea salt over the warm bars so it sticks to the topping.
  2. Cool completely before slicing so the caramel center firms up and the bars cut cleanly.

Notes

Pro tip: Press the base firmly to create a sturdy layer that won’t tear when you spread the caramel. Store bars in an airtight container in the refrigerator for up to 5 days; freeze up to 2 months (wrap well, thaw overnight in the fridge). For a dairy-light swap, use coconut cream in place of heavy cream and dairy-free caramel sauce if you want a closer non-dairy option.