Caramel Bars
These irresistible Caramel Bars are a cinnamon oat crumble layered with rich and chewy caramel. These squares are perfect for sharing with loved ones, but I guarantee you'll want to keep them all to yourself!
EQUIPMENT
- 9x13 baking dish - aluminum
- hand mixer - with beater attachments
INGREDIENTS
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup unsalted butter - softened to room temperature
- 2 cups brown sugar - light
- 2 eggs - room temperature
- 2 teaspoons vanilla extract
- 3 cups old fashioned oats - for chewy bars, or quick cook for not as chewy
Caramel Layer
- 2 11 ounce bags caramel squares
- 3-4 tablespoons heavy whipping cream - use 4 tablespoons for super gooey bars like mine
INSTRUCTIONS
- Preheat oven to 350 °F. Line the 13x9 pan with parchment paper and lightly spray with non-stick cooking spray.
- In a small bowl whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a large bowl, cream together the unsalted butter and brown sugar until lightened in color (about 2 to 3 minutes).
- Add the eggs and vanilla extract. Combine until the egg is well incorporated and the batter is smooth.
- Add the dry ingredients and incorporate until almost all of the flour has absorbed. Pour in the old fashioned oats and fold them in by hand until distributed.
- Take 3/4 of the oat crumble dough and press it into the baking pan. Pre-bake for 10 minutes.
- In a medium sized saucepan add the unwrapped caramel squares and heavy whipping cream. Heat over medium-low heat, stirring frequently, until it is melted together and smooth.
- Pour the hot caramel over the pre-baked oat crumble and smooth it out into an even layer. Top it with the remaining 1/4 oat crumble.
- Bake for 20 minutes, or until golden brown. Allow the Caramel Bars to cool completely (preferably overnight) before removing from the pan and cutting into 16 or 24 equal slices.
RECIPE NOTES
Add a pinch of sea salt on top of the caramel (just after you remove them from the oven) for salted caramel bars.
Use caramel bits instead of caramel squares. One bag of caramel squares is equivalent to about 2 cups of caramel bits. Because this recipe calls for two bags, you will need about 4 cups of caramel bits.
STORING INFORMATION
- Room temperature, in an airtight container (use waxed paper if stacking), for up to 4 days.
- Refrigerated, in an airtight container, for up to 7 days.
- Frozen, wrapped in plastic wrap or parchment paper and in a reusable plastic bag, for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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