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Salted Caramel Oatmeal Cookie Bars

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These gooey, chewy cookie bars combine a buttery oatmeal base with a luscious salted caramel layer for the ultimate crowd-pleasing treat. Perfect for potlucks, holidays, or any time you crave a sweet, salty dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 11 ounces soft caramel candies, unwrapped
  • 1/4 cup heavy cream
  • 1/2 teaspoon coarse or flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving extra overhang, and lightly coat with non-stick spray.
  2. In a large bowl, whisk together flour, oats, baking soda, and fine sea salt. Set aside.
  3. In another bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 2 minutes with a mixer).
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Add dry ingredients to wet mixture in two batches, mixing on low until just combined. Do not overmix.
  6. Press about 2/3 of the dough evenly into the prepared pan.
  7. In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth (about 2 minutes total). Alternatively, melt gently in a saucepan over low heat.
  8. Pour melted caramel evenly over the bottom cookie layer. Spread with an offset spatula. Sprinkle flaky sea salt over caramel.
  9. Dollop remaining dough in spoonfuls over the caramel layer. Gently press and spread to cover as much as possible.
  10. Bake for 28-32 minutes, until top is golden brown and edges are set. Center may look slightly soft.
  11. Cool in pan for at least 1 hour. For clean cuts, chill in refrigerator for 30 minutes before slicing.
  12. Serve slightly warm or at room temperature. Store leftovers tightly covered at room temperature for up to 3 days, or freeze for up to 2 months.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend and certified gluten-free oats. Add chocolate chips, nuts, or spices for variations. Let bars cool and chill before slicing for neat squares. If caramel is too thick, add a splash of cream and reheat gently.

Nutrition

Keywords: salted caramel, oatmeal cookie bars, dessert bars, easy baking, potluck treats, chewy bars, caramel dessert

Find it online: https://jodierecipes.com/salted-caramel-oatmeal-cookie-bars-recipe-best-gooey-homemade-treats/