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Salted Caramel Chocolate Bars from Baking This Simple. These Salted Caramel Chocolate Bars have a warm, toasty, oats and almond cookie base, with a rich, golden layer of caramel, finished with a smooth layer of milk chocolate. Crunchy, toasty, sweet and delicious, these Salted Caramel Chocolate Bars are out of this world. Grab the recipe from bakingthissimple.com.
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Salted Caramel Chocolate Bars

A crunchy, warm, and toasted, oatmeal cookie base with a thin layer of golden caramel, all finished with a smooth layer of chocolate.
Prep Time20 minutes
Cook Time20 minutes
Rest Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Oat, Caramel, Chocolate Bars, Toasty, Caramel Chocolate Bars
Servings: 20 Bars
Calories: 113.9kcal

Ingredients

For the Cookie Base

  • 1 Cup Oats
  • 1/2 Cup Flour
  • 1/2 tsp Baking Soda
  • 1/2 Cup Almonds chopped
  • 1/2 tsp Salt
  • 1/4 Cup Sugar
  • 6 Tbsp Butter melted
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Peanut Butter

For the Caramel Layer

  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Butter
  • 1/4 Cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

For the Chocolate Layer

  • 1 Cup Chocolate Chips
  • 2 Tbsps Half and Half

Instructions

For the Cookie Base

  • Preheat the oven to 350° Fahrenheit.
  • Add the chopped almonds to a medium sauce pan, toast the almonds over medium heat until they start to turn golden. About 5 or 6 minutes.
  • In a mixing bowl, stir together the oats, flour, baking soda, toasted almonds, salt, and sugar.
  • Then add in the melted butter, vanilla extract, and peanut butter. Stir together until the ingredients are well mixed.
  • Line the bottom of 7x11" baking pan with parchment paper.
  • Press the oatmeal cookie dough into the bottom of the pan. Bake for 20 minutes.
  • Remove from the oven and let cool for ten minutes.

For the Caramel Layer

  • Add the sugar to a medium sauce pan over medium heat. The sugar will begin to clump together and then melt into a golden liquid.
  • As soon as the sugar is liquified, stirring constantly, add in the butter, as soon as the butter is completely melted into the sugar, add in the heavy cream. When you add the heavy cream, the caramel will bubble up. Keep stirring, as soon as the caramel starts descending in height, remove it from the heat. Stir in the vanilla extract, and salt.
  • Let the caramel cool about 10 minutes.
  • Pour the caramel layer over the oatmeal cookie base. Use a spatula to spread the caramel sauce over the cookie base, until all the of the cookie base is covered.
  • Place the the oatmeal cookie base into the freezer to cool and set, about 30 minutes.

For the Chocolate Layer

  • In a microwave safe bowl, combine the chocolate chips and the half and half.
  • Microwave for one minute. Stir together the chocolate chips and half and half until smooth. Microwave it for an additional 15 seconds, to melt it a little more.
  • Pour the melted chocolate on top of the caramel layer and use a spatula to spread it smoothly over the top.
  • Place the Salted Caramel Chocolate Bars into the freezer for another 30 minutes, until the chocolate is set.
  • Gently lift the parchment paper and the Salted Caramel Chocolate Bars out of the baking pan. Use a knife to cut the bars up, and enjoy.