Decadent and irresistible caramel chocolate bars with a chewy oatmeal cookie crust are easy to make and even tastier to eat!
Recipe Science
- A 60% cacao bittersweet chocolate layer balances the sweetness of the caramel and coconut.
- Caramel sauce uses heat to break down sugar molecules, creating rich flavors and a deep amber color at 338°F.
- Adding cream and butter enhances the caramel sauce’s creamy texture and complex flavor.
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Featured Comment 7
“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.”—Mindy
Why It Works
They say we eat with our eyes first, and if that’s true, these coconut caramel chocolate bars are a feast for the senses. Inspired by the beloved Girl Scout Samoa cookies, this recipe takes those classic flavors to new heights by layering toasted coconut, rich bittersweet chocolate, and a generous drizzle of golden caramel. Perfectly gooey and flavor-packed, these bars are a dream for chocolate and caramel lovers alike.
The magic starts with a crispy oatmeal cookie crust that holds everything together, topped with a luscious blend of caramel and chocolate that melts into the center as it bakes. Toasting the coconut enhances its nutty aroma, while the bittersweet chocolate contrasts the sweetness of the caramel. Whether you make your caramel sauce or use a store-bought shortcut, these bars are designed to impress, offering a decadent balance of textures and flavors in every bite.
Ingredients You’ll Need
- Caramel Sauce: A combination of sugar for caramelization, water to evenly dissolve and heat the sugar, and heavy cream for a rich, velvety texture. Butter adds creamy notes and emulsifies the mixture for a glossy finish, while kosher salt balances the sweetness and enhances the caramel’s depth.
- Cookie Crust: The oatmeal cookie crust combines butter for richness, light brown sugar for sweetness and chewiness, and vanilla for depth of flavor. Flour provides structure, oats add texture and nutty notes, and baking soda ensures a slight rise for a soft yet sturdy base.
- Coconut: Toasted sweetened coconut flakes add depth with a rich, nutty layer to the bars.
- Chocolate: Adding a chocolate layer provides a bittersweet contrast to the sweetness of the caramel and coconut. I use Ghirardelli 60% bittersweet chocolate chips or bars.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This caramel chocolate bar recipe is easy to customize! Try these tasty options:
- Caramel Sauce Substitute: Use store-bought caramel sauce or dulce de leche. Butterscotch sauce also works well.
- Make it Gluten-Free: Use certified gluten-free rolled oats, gluten-free flour, and chocolate.
- Chocolate Options: For a sweeter taste, use other types of chocolate, like milk chocolate, white chocolate, or semi-sweet chocolate. Drizzle on some warm homemade Nutella!
- Nuts: Add chopped pecans, walnuts, almonds, or peanuts.
How to Make Caramel Chocolate Bars
Step 1: Cook the Sugar Syrup
Heat sugar and water over medium-low heat to make the homemade caramel sauce, allowing the sugar to dissolve fully. Without stirring, let it cook for about 5 minutes until the syrup develops an amber color, indicating that the sugar has caramelized.
Pro Tip: To prevent crystallization, use a wet pastry brush to gently wash down any sugar granules clinging to the sides of the pan.
Step 2: Make the Caramel Sauce
Quickly take the pan off the heat to prevent the sugar from burning. Whisk in the heavy cream, then stir in the butter. This will create a smooth and glossy appearance. Add kosher or sea salt to make a salted caramel sauce. Remove the sugar syrup from the heat and carefully whisk in the heavy cream—it will bubble vigorously as the cream cools the caramel and incorporates. Cool completely before using.
Step 3: Heat the Oven
Position the oven rack in the center to ensure even heat distribution. Preheat to 350°F (177°C). Line an 8×8-inch pan with foil or parchment paper. I like to create a sling for easy removal and lightly coat it with cooking spray.
Step 4: Make the Crust
The oatmeal cookie crust is made by whisking together melted butter, brown sugar, and vanilla. Add the flour, oats, and baking soda, then stir until combined. It should be thick, making it easy to spread on the bottom of the pan.
Step 5: Bake the Crust
Press half of the crust mixture evenly into the bottom of the prepared baking pan, smoothing the surface with a spatula. Bake for 10 minutes to set the cookies, then set aside.
Step 6: Toast the Coconut
Toasting the coconut flakes enhances their natural sweetness. It develops a rich, nutty flavor, elevating the coconut’s aroma and creating a more flavorful layer for the bars.
Step 7: Add the Layers
Layer the baked crust with toasted coconut flakes, followed by an even sprinkling of chocolate chips. Pour the caramel evenly over the chocolate. The gooey caramel layer that binds the toppings together.
Experimentation Encouraged: I use 1 cup of caramel sauce, but you can adjust the amount for a less sweet and sticky taste. I suggest starting with ½ cup and adding more if desired.
Step 8: Bake the Bars
Use the other half of the crust to crumble over the top of the bars. Bake for about 15 minutes, until the edges are lightly browned and the center is bubbling, indicating the layers have set.
Step 9: Cool
Allow the bars to cool completely in the pan, giving the molten caramel time to set and firm up. This process can take up to 4 hours or overnight at room temperature. Once cooled, the bars can be refrigerated for easier slicing and storage.
Step 10: To Serve
Lift the bars out of the pan using the overhanging foil or parchment. Gently peel away the lining, then slice the bars into smaller pieces to serve. Drizzle extra caramel sauce on top for extra decadence! It’s delicious with a hot cup of tea or pumpkin spice latte during the fall!
Frequently Asked Questions
Making caramel sauce is all about precise heat and chemistry. Sugar is first heated with water to dissolve the crystals quickly and evenly. As the mixture heats to 338°F, the sugar molecules break down and transform, creating a rich brown color and complex caramel flavor. Timing is crucial—once the sugar reaches an amber hue, it must be removed from the heat immediately to avoid burning. Adding cream and butter at this stage cools the mixture and creates a luscious, creamy texture. The Maillard reaction, a chemical interaction between the sugar and proteins in the cream, enhances the caramel’s golden color and deep, flavorful notes—truly one of the most delicious results of science!
To maintain their freshness and flavor, caramel chocolate bars can be stored in an airtight container at room temperature for up to 2 days, refrigerated for 1 week, or frozen for up to 4 months.
Yes! You can use sugar cookie dough to make the crust. This will give the cookie bars a smoother texture without the oats.
More Sweet Treats
If you tried these Caramel Chocolate Bars, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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 for 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 🙂