Caramel Chocolate Bars
Yield: 15 bars
Calories: 347kcal
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!
Ingredients
Caramel Sauce
- 1 cup (198) granulated sugar
- ¼ cup (60 ml) water
- ¾ cup (90 ml) heavy cream
- ¼ cup (60 g) unsalted butter
- 1 teaspoon (6 g) kosher salt
Caramel Chocolate Bars
- ¾ cup (180 g) unsalted butter, melted
- ¾ cup (149 g) light brown sugar, packed
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (142 g) all-purpose flour
- 1 cup (100 g) rolled oats
- 1 teaspoon (5 g) baking soda
- ½ cup (23 g) sweetened coconut flakes
- 1 cup (187 g) 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
Calories: 347kcal | Carbohydrates: 41g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 45mg | Sodium: 261mg | Potassium: 46mg | Fiber: 1g | Sugar: 28g | Vitamin A: 550IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1.1mg
Recipe Link