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Salted Caramel Chocolate Bars: Love in Every Bite

By Elaine Mellen

Posted on January 31, 2017

Who doesn’t love caramel and chocolate? My Salted Caramel Chocolate Bars have both and are very easy to make, with love in every bite.

Cookies generally require time, although its worth all the effort to make homemade cookies. But these bar cookies are quick and easy, so if you love dessert but don’t have the patience for regular recipes, try my bar cookie instead! They’re so easy to make without having to roll out or decorate anything. Plus they’re delicious; need I say more? Once you master the bar cookie you will always find time to whip up a batch.

Salted Caramel Chocolate Bars

Ingredients:

1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
3 cups quick-cooking rolled oats
1 package (14 oz) vanilla caramels, unwrapped
1 1/4 cups or 1 can (14 oz) low-fat sweetened condensed milk
1 1/2 cups semisweet chocolate pieces
2 teaspoons vanilla
1 1/2 teaspoons fleur de sel or fine sea salt

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Directions:

1. Preheat oven to 350 degrees F. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds.

2. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the rolled oats.

3. For the filling, in a medium saucepan combine the reserved 2 tablespoons of butter with caramels and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 2 teaspoons vanilla and 1/2 teaspoon sea salt.

4. Press two-thirds (about 3 1/3 cups) of the rolled oats mixture into the bottom of an ungreased 15x10x1 inch baking pan. Spread caramel filling evenly over the oats mixture. Sprinkle chocolate chips. Dot remaining rolled oats mixture on top of filling.

5. Bake for about 25 minutes, or until top is lightly browned. Cool in pan on a wire rack. Cut into bars. Makes about 60 bars.