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Chocolate Chip Caramel Bars

Chocolate chip caramel bars with a buttery oat-sugar base and a gooey caramel center, finished with golden crumbled topping. This bake produces thick, sliceable layers 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: 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
  • 1 Flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Bake the base
  1. Preheat the oven to 350F and line a 9x13 pan with parchment for easy lifting.
  2. Mix all-purpose flour, rolled oats, brown sugar, both sugars, baking soda, and salt, then drizzle in unsalted butter and toss until evenly moistened.
  3. Press 2/3 of the mixture firmly into the prepared pan, then bake for 10 minutes.
Add caramel and topping
  1. Whisk caramel sauce and heavy cream until smooth, then pour over the hot base.
  2. Scatter semi-sweet chocolate chips over the caramel, then crumble the remaining dough on top.
  3. Bake for 20-22 minutes more, until the topping turns golden.
Finish and slice
  1. Sprinkle flaky sea salt over the warm bars.
  2. Cool completely before slicing so the caramel sets cleanly.

Notes

Press the base firmly to prevent gaps so the caramel layer stays contained. Store covered in the refrigerator for up to 5 days; freeze sliced bars in an airtight container for up to 2 months. For a lighter variation, use half as much sugar in the caramel sauce if store-bought, keeping the total caramel amount the same.