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Chocolate Chip Caramel Bars

Chocolate chip caramel bars with a buttery oat-sugar base, a molten caramel center, and a golden, crumbly top. Baked at 350F for a caramel filling set and a caramel-and-chocolate layer in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
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
  • 0.25 tsp flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Prep and base bake
  1. Preheat oven to 350F and line a 9x13 pan with parchment for easy release. Keep the pan ready so the base can go in right away.
  2. Mix all-purpose flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt until evenly combined. Use a dry mix to distribute the leavening and salt.
  3. Drizzle in melted unsalted butter and toss until the mixture looks evenly moistened. The crumbs should hold together when pressed.
  4. Press 2/3 of the mixture firmly into the prepared pan and bake for 10 minutes at 350F. The base should look set and lightly golden at the edges.
Caramel layer and finish bake
  1. Whisk caramel sauce and heavy cream until smooth and pourable. Pour while it is fluid so it spreads over the hot base.
  2. Pour the caramel mixture over the hot base in an even layer. Stop before it overflows the parchment edges.
  3. Scatter semi-sweet chocolate chips over the caramel. Distribute them across the surface so every bar has chips.
  4. Crumble the remaining dough over the chocolate chips to form an even top layer. Press very lightly so the topping stays crumbly.
  5. Bake for 20-22 minutes more at 350F until the topping is golden. Look for a firm, browned crumb top.
Set and slice
  1. Sprinkle flaky sea salt over the warm bars. Add it right after baking so it sticks to the caramel and crumb top.
  2. Cool completely before slicing. This helps the caramel set into clean bars instead of running.

Notes

Pro tip: press the base firmly so it bakes into a sturdy crust that won’t crack when you cut bars. Store airtight in the refrigerator for up to 5 days; freeze bars for up to 2 months for best texture. For a lighter swap, use reduced-fat caramel sauce if desired—note the filling may set a bit softer.