Name: Salted Caramel Chocolate Chip Oat Cookie Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 cup old-fashioned rolled oats; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter, melted; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 cup semi-sweet chocolate chips; 20 soft caramel candies or 3/4 cup thick caramel sauce; 2 tbsp heavy cream; Flaky sea salt, for topping

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These Salted Caramel Chocolate Chip Oat Cookie Bars are the ultimate chewy, gooey, sweet-meets-salty treat. With layers of melty chocolate, soft oats, and a luscious ribbon of salted caramel running through the middle, they’re everything I want in a dessert bar.

Why I Love This Recipe

I love how easy these cookie bars are to make, yet they taste like something straight from a bakery. The oats add heartiness and chew, while the salted caramel gives that indulgent, buttery richness. They’re perfect for potlucks, holidays, or when I just want something sweet and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Old-fashioned rolled oats
Baking soda
Salt
Unsalted butter, melted
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips
Soft caramel candies or caramel sauce
Heavy cream
Flaky sea salt for topping

Directions

I preheat the oven and line a baking dish with parchment paper for easy removal.
In a bowl, I whisk together the flour, oats, baking soda, and salt.
In another bowl, I combine the melted butter, sugars, eggs, and vanilla until smooth.
I stir the dry ingredients into the wet mixture, then fold in most of the chocolate chips.
I press half the dough into the bottom of the pan, then melt the caramels with cream until smooth and pour it over the base.
I sprinkle sea salt over the caramel, then top with the remaining dough and chocolate chips.
I bake until golden and just set, then cool completely before slicing.

Servings and timing

This recipe yields about 16 bars and takes roughly 45 minutes total—15 minutes for prep and 30 minutes of baking time. I like to cool them fully so they cut cleanly.

Variations

I sometimes swap the chocolate chips for dark or white chocolate chunks.
Chopped toasted pecans or walnuts add crunch and depth.
A swirl of peanut butter with the caramel layer turns these into something next-level.
I’ve used a graham cracker crust as a base for a s’mores-inspired twist.

Storage/Reheating

These bars keep well at room temperature in an airtight container for 3 to 4 days. I can refrigerate them for up to a week or freeze them for longer storage. To enjoy warm, I pop one in the microwave for 10–15 seconds until soft and gooey again.

FAQs

Can I use store-bought caramel sauce?

Yes, I’ve used a thick, good-quality caramel sauce when I didn’t feel like unwrapping caramels. Just make sure it’s not too runny or the bars might get soggy.

Do I have to use oats?

The oats give the bars their chewy texture, but I’ve made them without oats for a softer, more traditional cookie bar feel.

How do I keep the caramel layer from leaking?

I press the bottom layer of dough firmly into the pan and don’t let the caramel get too close to the edges before sealing it in with the top layer.

Can I freeze these?

Yes, I freeze them in a single layer first, then stack with parchment between. They thaw quickly and taste just as good.

Why are my bars too soft?

They might need a bit more baking time, or they weren’t cooled fully before slicing. I always let them cool completely to set the caramel and chocolate layers.

Conclusion

Salted Caramel Chocolate Chip Oat Cookie Bars are a decadent, crowd-pleasing dessert that I keep coming back to. They’re rich, chewy, a little salty, and endlessly satisfying—just the kind of treat I love having on hand for any sweet craving.