Caramel Chocolate Squares (Oatmeal Crumb Bars)
Some days you just need a treat. It may be tempting to grab a candy bar at the checkout counter, but instead you should make these caramel chocolate bars. You won’t regret it!
A buttery oat crumb crust is topped with chocolate chips, chopped pecans and melted caramels, then finished with more crumble and baked until golden. One 13 x 9 pan makes 4 dozen chewy bars.
The Best Caramel Chocolate Bars (Chewy Oatmeal Crumb Squares)
These yummy chocolate caramel oatmeal bars are super simple and really easy to put together. They would be great for a potluck, the next big game, or just a fun dessert on a Friday night. Everyone will love them! Do you guys have a favorite candy bar? These remind me of a mix between a Milky Way and a Twix, which means they are totally amazing!
Whenever I make a treat like this, I always eat some and then send the rest off to work with my husband. Not only am I happy to have had a yummy treat to satisfy my sweet tooth, but my husband’s coworkers get to enjoy them too! (Plus, I won’t eat them all, because I totally would if they stayed in the house!)
The mixture of caramel and chocolate is delicious and the crust has the perfect texture. Oh, and there are oats and pecans, which not only add a wonderful flavor but also some fiber. So these are basically healthy, right? Okay, well I guess the jury’s still out on that!
Life is about balance, which means enjoying these types of treats every now and then and not feeling guilty because of it. So go make these, share them with some loved ones, and be happy!
Why You’ll Love These Chocolate Caramel Squares
- Candy bar flavor. Gooey caramel, melty chocolate and toasty pecans taste like a homemade candy bar.
- One crumb mixture. The same buttery oat mixture becomes both the crust and the crumbly topping.
- Made for a crowd. One pan makes 4 dozen bars, perfect for potlucks, game days and coworkers.
- Pantry ingredients. Flour, oats, brown sugar, butter, chocolate chips and a bag of caramels.
Ingredients You’ll Need
Here is what goes into these caramel bars and why each one is there. Exact amounts are in the recipe card below.
- All purpose flour: Gives the crust and topping structure so the bars hold together when you cut them. Spoon it into the measuring cup and level it off, since packed flour makes a dry, crumbly crust.
- Quick cooking oats: Add chew and a hearty, toasty flavor. Quick oats are cut finer than old fashioned oats, so they blend into the crumb and bake up tender.
- Brown sugar: Packed brown sugar sweetens the crumb and adds a little molasses flavor that plays nicely with the caramel. Light or dark brown sugar both work.
- Baking soda and salt: Baking soda helps the crumb bake up light and golden, and salt keeps all that sweetness from tasting flat.
- Cold butter: Cube it and keep it cold. Cutting cold butter into the dry ingredients creates a crumbly, sandy mixture that bakes into a crisp, tender crust instead of a greasy one.
- Semisweet chocolate chips: They melt into the warm caramel layer. Semisweet balances the sweetness of the caramel better than milk chocolate, but use whatever chips you love. Dark chocolate chips give a slightly richer, less sweet bar.
- Chopped pecans: Add crunch and a buttery, nutty flavor. Walnuts work too, or leave the nuts out for a nut free batch.
- Caramels: An 11 ounce bag of Kraft Caramels, unwrapped. Unwrapping takes a few minutes, so do it while the oven heats. Soft, fresh caramels melt faster and more smoothly than old, hard ones.
- Milk: A splash of milk loosens the caramels as they melt so the caramel is smooth and pourable. Any milk you have on hand works.
How to Make Caramel Chocolate Bars
- Heat the oven. Preheat to 350°F and grease a 13 x 9 inch baking pan.
- Make the crumb. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in the cold butter with a pastry cutter or two forks until the mixture looks crumbly, with pieces about the size of small peas. Set half aside for the topping.
- Bake the crust. Press the remaining crumb mixture firmly and evenly into the pan. Bake for 15 minutes, until it looks set and just starts to turn golden at the edges. Baking the crust first keeps the bottom crisp under the gooey caramel.
- Melt the caramels. While the crust bakes, combine the caramels and milk in a microwave safe bowl. Heat in 30 second bursts, stirring between each one, until melted and smooth.
- Add the filling. Sprinkle the chocolate chips and pecans over the hot crust, then drizzle the melted caramel over the top. Work quickly while the caramel is warm, and aim for an even layer that reaches the corners.
- Top and bake. Sprinkle the reserved crumb mixture evenly over the caramel. Bake for 18 to 20 more minutes, until golden brown and bubbling around the edges.
- Cool completely. Cool on a wire rack for 2 hours before cutting into squares.
Kami’s tip: Be patient and let the bars cool on a wire rack for the full 2 hours before cutting. The caramel needs that time to set, so you get neat squares instead of a gooey mess.
Ways to Customize Caramel Chocolate Bars
- Salted caramel. Sprinkle a little kosher salt over the caramel layer to make salted caramel chocolate bars.
- Coconut. Scatter coconut flakes with the chocolate chips and pecans for a sweet, toasty layer.
- Fruity. Add a handful of dried cranberries for a tart, chewy bite.
- Different chips. Swap some of the chocolate for white chocolate or butterscotch chips. The possibilities are endless!
Caramel Chocolate Bars FAQs
- Can I use old fashioned oats? Yes, but the bars will be chewier and a bit more rustic. Quick cooking oats give a finer, more tender crumb.
- Why do the caramels need milk? Caramels melt thick and sticky on their own. A little milk thins them so they drizzle evenly over the chocolate and pecans.
- Why melt the caramels in short bursts? Caramel can scorch quickly in the microwave. Heating in 30 second increments and stirring in between keeps it smooth.
- How many bars does this make? One 13 x 9 inch pan makes about 4 dozen small squares.
- Why are my bars falling apart? They were most likely cut while still warm. The caramel stays soft until it cools, so give the bars the full 2 hours on a wire rack before slicing.
- Can I use caramel sauce instead of caramels? A thick caramel sauce will work, but thin sauces can make the topping soggy. Melted caramels set up firmer and chewier.
- Can I make them without nuts? Yes. Leave out the pecans, or swap in extra chocolate chips.
- How should I store them? Keep the bars in an airtight container at room temperature for a few days, or in the fridge if your kitchen is warm. Layer them with parchment so they don’t stick together.
- Can I freeze caramel chocolate bars? Yes. Wrap them well and freeze for up to 3 months, then thaw at room temperature before serving.
Chocolate Caramel Bars
Ingredients
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold butter cubed
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans
- 11 ounces Kraft Caramels unwrapped
- 1/4 cup milk
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping.
- Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes.
- Meanwhile, in a microwave safe bowl, combine caramels and milk. Heat caramels in 30 second increments, stirring in between, until melted and smooth.
- Once crumb mixture has baked for 15 minutes, sprinkle with the chocolate chips and pecans. Drizzle melted caramels over top.
- Sprinkle with the reserved crumb mixture. Bake for additional 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.
Made these bars? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I’d love to hear which mix ins you tried and who you shared them with.
