Decadent and irresistible caramel chocolate bars are made with a chewy oatmeal cookie crust. A dessert that is easy to make and even tastier to eat!
They say that we eat with our eyes first, if that’s true, then I just demolished this irresistible gooey stack of coconut caramel chocolate bars! I’m going to warn you now, the recipe I’m going to tempt you with is for the pure chocolate and caramel lovers.
Have you noticed it’s already the season where those sweet and savvy girl scouts are standing outside the grocery stores selling those yummy green boxes of goodies? I caved and bought a box or two, haha who’s counting anyway.
I was inspired by one cookie flavor in particular. The Girl Scouts have toasted coconut and chocolate drizzled Samoa cookies, but I took it a step further and combined them with a pool of rich golden caramel, oh yes I did go there.
Have you ever had leftover caramel sauce and didn’t know what to do with it? It’s not a bad problem to have, hehe. I was recently making a super luscious chocolate salted caramel tart and had about a cup leftover of the caramel sauce. It’s a crime to let a good sauce go to waste, but I knew just what to do.
If you like crispy oatmeal cookies, then the bottom crust and loose crumble that tops each bar is a dream. I have to say that I am a big fan of making slab type bar cookies now because you can make everything in one pan. You still get the cookie texture and flavor, but they’ve been supercharged!
What’s not to love about these bars? First off, I toasted the sweetened coconut flakes because I love the deep flavors that develop when lightly browned, plus the coconut aromas are also elevated. I used Ghirardelli 60% bittersweet chocolate chips, and as you can see, there is a generous amount that melts when baked and runs through the center of each bar, chocoholics rejoice!
So about that caramel sauce, a gift from the food gods and goddesses! I always make my own caramel sauce from scratch because it’s very easy to do, it just takes some watching so not to burn. I have a go-to recipe that I always use and share with you here, you have to try it, you will never buy store-bought again!
However, if you don’t have time, a pre-made version is a great time-saver, or even a can of dulce de leche would be fantastic. I used half the amount of caramel sauce than the original recipe. With the extra sauce, I drizzled it on top, very generously of course.
Even though you will be tempted to eat the whole tray of coconut chocolate caramel bars by yourself, be nice and share them with your loved ones and buddies, you may even gain some new best friends. Once you take a bite and lick the sticky sweet caramel from your fingertips, these bars will be your next sweet obsession!
Recipe Science
How is caramel sauce made?
It’s all about heat and chemistry, kind of like when you fall in love the first time, but this is between sugars and proteins. The sugar is first heated with a small amount of water to dissolve the sugar crystals quickly, and once the temperature of the solution reaches 338°F, the sugar compounds break down and new compounds are formed and the brown color appears. You have to watch this formation very carefully as the sugar can burn quickly if not removed from the heat; you want to stop cooking once you reach a dark amber color. This is when cream and butter is added to the molten sugar to give the super-rich and creamy texture. The Maillard reaction between the sugar and proteins in the cream gives color and caramel flavor notes, one of the most delicious science reactions of all time!
Chewy Caramel Chocolate Bars
Ingredients
Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- ¾ cup heavy cream
- ¼ cup unsalted butter
- 1 teaspoon kosher salt
Caramel Chocolate Bars
- ¾ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- ½ cup sweetened coconut flakes
- 1 cup bittersweet chocolate chips, 60% cacao
Instructions
- Cook the Sugar Syrup – Heat sugar and water in a small saucepan over medium-low heat until the sugar is dissolved. If needed, use a wet pastry brush to wash down any sugar crystals on the side of the pan. Increase the heat and bring to a boil without stirring, about 5 to 6 minutes, until the syrup is amber in color.
- Make the Caramel Sauce – Remove the sugar syrup from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Set the caramel sauce aside and allow it to cool at room temperature.
- Heat the Oven – Set the oven rack to the center position. Heat the oven to 350°F (177ºC). Line an 8×8-inch pan with foil or parchment paper, leaving an overhang on the sides, and spray with cooking spray, set aside.
- Make the Crust – In a large bowl, whisk together the melted butter, brown sugar, and vanilla. Add the flour, oats, and baking soda and stir until combined. The mixture will be thick.
- Bake the Crust – Add half of the crust to the prepared baking pan. Press to cover the bottom of the pan evenly, smoothing and flattening the surface with a spatula. Bake for 10 minutes. Reserve the remaining crust.
- Toast the Coconut – In a small sauté pan, warm the coconut flakes over medium heat until lightly toasted and fragrant, shaking the pan to evenly toast.
- Add the Layers – Sprinkle the baked crust with the toasted coconut flakes, followed by the chocolate chips. Evenly pour 1 cup of caramel sauce over the chocolate.
- Bake the Bars – Evenly crumble the reserved crust over the bar. Bake for 15 to 18 minutes, or until the edges are lightly browned and the center is bubbling slightly.
- Cool – Cool the bars completely in the pan, giving the molten caramel time to firm up. This can take up to 4 hours or overnight at room temperature. The bars can be refrigerated once they have cooled down.
- To Serve – Lift the bars out of the pan. Carefully remove the foil, then slice it into smaller pieces. If desired, drizzle extra caramel sauce on top.
Notes
- Using Store-Bought Caramel Sauce: You will need 1 cup for the recipe.
- Storing: Bars can be stored in an airtight container at room temperature for 2 days, refrigerated for 1 week, or frozen for up to 4 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Mindy says
I made them tonight for a dinner party and they were a huge hit! They were all gone by the end of the night. Thanks for the great recipe – I will definitely make them again 🙂
Swanny says
I just made these and they came out fantastic! It was the most complicated recipe I’ve made yet, but it was very rewarding and I can’t wait to make them again! Thanks!
Jessica Gavin says
You are a rockstar Swanny, great job!
Ami@NaiveCookCooks says
Omg girl you were right they are my dream bars and I love love coconut – so yo know what I am going to be dreaming tonight!!
Jessica Gavin says
No kidding Ami! Let me know if you get to try the bars, I would love to hear your feedback 🙂
Jen and Emily @ Layers of Happiness says
Oh my gosh!! These look like everything a Samoa could ever wish to be… seriously! I’m dying over these bars!
Jessica Gavin says
Thank you Jen and Emily! It’s hard to have only one bite 🙂