Dessert

Salted Caramel Chocolate Chip Oat Cookie Bars Recipe

ByLila Prescott December 5, 2025December 5, 2025

Introduction

These Salted Caramel Chocolate Chip Oat Cookie Bars combine the chewy goodness of oats with rich chocolate chips and gooey caramel bits. A sprinkle of sea salt on top perfectly balances the sweetness for an irresistible treat. Perfect for sharing or enjoying as an indulgent snack.

The image shows a close-up of four square oat bars stacked slightly unevenly on a white plate, placed on a white marbled surface. Each bar has three distinct layers: the bottom layer is a light brown oat crust, the middle layer is a thick, glossy, rich caramel filling, and the top layer is a crumbly oat mixture studded with dark chocolate chips and sprinkled with coarse white sea salt flakes, giving a textured look. The caramel lightly oozes out from the bars' sides, adding shine and contrast against the matte oats, while the sea salt crystals catch light and add a sparkling effect. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 cup brown sugar, packed

1/2 cup granulated sugar
2 large eggs

2 teaspoons vanilla extract
2 cups all-purpose flour

1 teaspoon baking soda
1/4 teaspoon salt
2 cups old-fashioned oats

1 cup semi-sweet chocolate chips
1 cup caramel bits or soft caramel candies, chopped
1 teaspoon sea salt, for sprinkling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Stir in the eggs and vanilla extract, mixing until smooth.
Step 3: In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 4: Stir in the oats, chocolate chips, and caramel bits until evenly distributed throughout the dough.
Step 5: Spread the dough evenly into the prepared baking pan and smooth the top with a spatula.
Step 6: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are set. Be careful not to overbake.

Step 7: Remove from the oven and immediately sprinkle the sea salt evenly over the top of the bars. Allow the bars to cool completely in the pan on a wire rack.
Step 8: Once cooled, use the parchment overhang to lift the bars from the pan. Cut into squares and serve.

Tips & Variations

For softer bars, slightly underbake by a couple of minutes; they will firm up as they cool.

Use dark chocolate chips or white chocolate for a different flavor profile.
Replace caramel bits with chopped toffee or butterscotch chips if preferred.
If you don’t have parchment paper, grease the pan well to prevent sticking.

Storage

Store the cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months, wrapped tightly in plastic wrap and foil. Reheat bars gently in the microwave for 10-15 seconds to soften the caramel before serving.

How to Serve

The image shows several square oat bars stacked closely together on a white plate, resting on a white marbled surface. Each bar has three visible layers: the bottom layer is a coarse, golden-brown oat crust; the middle layer consists of a smooth, rich caramel with a deep amber color; the top layer is another oat mixture with dark chocolate chips scattered throughout and sprinkled generously with large, white flaky salt crystals. The caramel layer oozes slightly between the oat layers adding a sticky texture to the bars. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats provide a better texture and chewiness for these bars. Quick oats will work in a pinch, but the texture may be softer and less hearty.

What can I substitute for caramel bits?

If you can’t find caramel bits, chop soft caramel candies into small pieces or use butterscotch chips as an alternative to achieve a similar sweet, buttery flavor.