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Chocolate caramel oat squares recipe

Chocolate caramel oat squares recipe

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A wonderful snack that can be enjoyed anytime of the day. One square is never enough!

70 people made this

IngredientsMakes: 1 20x30cm tin

  • 250g plain flour
  • 160g porridge oats
  • 220g dark brown soft sugar
  • 1/2 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 340g butter, melted
  • 340g plain chocolate chips
  • 340g caramel sauce
  • 50g plain flour

MethodPrep:25min ›Cook:25min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
  2. In a large bowl, stir together 250g flour, oats, dark brown soft sugar, salt and bicarbonate of soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared tin.
  3. Bake for 10 minutes in preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand.
  4. In a small bowl, mix the caramel sauce with the remmaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining oat mixture evenly over the caramel layer and press down lightly.
  5. Bake for 15 more minutes in preheated oven. Allow to cool completely before cutting into squares.

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Reviews & ratingsAverage global rating:(75)

Reviews in English (63)

by Carey

I just realized I've never rated this, although I've made at least 50 batches! These are so wonderful, I found them on this site after tasting the same recipe at a popular sandwich chain, called "Sheila's Dream Bars" there. This is the exact same recipe, and it is buttery, but wonderful.You can omit 1 stick of butter without impacting the recipe too much if needed, I also often cut back on the sugar just 3-4 tblsp or so since the filling is so sweet. It definitely helps to refrigerate the dough for the top layer before adding and try to smoosh it flat and piece together as much as possible. And definitely keep the filling at least half an inch from the edges, I also press the dough down all around the edges to keep the caramel from leaking to the edge and burning.I have also started making different variations of these bars with different fillings - strawberry preserves and cheesecake filling, leftover apple pie filling and pecans, leftover bananas foster filling...all wonderful. They look nice when you wrap them in plastic wrap in squares and are very easy to make - thanks so much for ending my search!!-15 Dec 2007


These were way too buttery. Even after they cooled off the butter was all over everyones hands and plates. Very greasy. I put them in the fridge and they were a little better after that. If I make them again I will definitely use less butter.-12 Jan 2004

by Allison Brown

Yummy yummy! I went with the suggestion of using 3/4 cup granulated sugar & 3/4 cup brown sugar. You could cut down butter, but I found that by baking an additional 10-15 minutes it allowed the gooey topping to become more golden and crunchy. I used dulce de leche & it was just marvelous!-30 Oct 2004

More collections

Salted Caramel Oat Squares

This recipe is perfect for your upcoming spring picnic. Not only is it super-easy to put together but it also travels perfectly! It’s also so versatile. I like them in the morning as a quick breakfast with coffee or just drizzle a little salted caramel sauce over and pair with vanilla ice cream for a decadent dessert!


6 oz (half a bag) semi-sweet chocolate chips

½ cup chopped hazelnuts (or the nut of your choice)

Instructions: Preheat oven to 350 F. In a bowl, combine flour, baking soda, oats, brown sugar, melted butter and salt. Mix the “dough” together and divide into two equal portions. Press one portion into the bottom of a 9x9 prepared baking dish and bake for 10 minutes. Meanwhile combine the ¾ cup of salted caramel sauce with the three tablespoons of flour. After 10 minutes, remove the bottom layer from the oven and spread over the caramel sauce, sprinkle the chocolate chips and hazelnuts. Drop the additional “dough” by spoonfuls on top and bake an additional 15 minutes. Cool, and cut into squares.

Chocolate 'n' Oat Bars

Serving Size 1 bar of 24
Calories Per Serving 210
Total Fat 11g
Calories From Fat 100g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 15mg
Sodium 55mg
Carbohydrates 28g
Dietary Fiber 1g
Sugar 20g
Protein 3g
Percent Daily Value*: Vitamin A 4%, Calcium 6%, Vitamin C 0%, Iron 4%.


HEAT oven to 350ºF (325ºF for glass dish). Combine flour, oats, brown sugar and butter in large bowl mix well. (Mixture will be crumbly.) Reserve 1/2 cup oat mixture and press remainder onto bottom of ungreased 13 x 9-inch baking pan.

POUR sweetened condensed milk evenly over crust. Sprinkle with nuts and chocolate chips top with reserved oat mixture press down firmly.

BAKE an additional 25 minutes or until lightly browned. Cool. Cut into bars.


Serving Size 1 bar of 24
Calories Per Serving 210
Total Fat 11g
Calories From Fat 100g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 15mg
Sodium 55mg
Carbohydrates 28g
Dietary Fiber 1g
Sugar 20g
Protein 3g
Percent Daily Value*: Vitamin A 4%, Calcium 6%, Vitamin C 0%, Iron 4%.

Chocolate Butterscotch Caramel Bars

Incredibly rich and tasty treats! Add other kinds of nuts, M&M's, whatever floats your boat!

stick Cold (salted) Butter, Cut Into Pieces

cans (13.5 Ounces Each) Dulce De Leche (I Used Nestle La Lechera)

Preheat the oven to 350 degrees. Spray a 9 x 9, 8 x 10, or 9 x 13-inch baking dish with baking spray. (Or you can line with aluminum foil.)

***Note: If you use a rectangular pan, you may need an additional can of dulce de leche to cover the surface.

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle the mixture into the pan and pat lightly to pack it slightly.

Bake until light golden brown on top and done in the middle, about 30 to 35 minutes, watching to make sure it doesn't burn. Remove from the oven and allow to cool for 15 minutes.

Spoon the dulce de leche into a microwave safe bowl and nuke it for 45 seconds, just to slightly soften it. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel, and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and the mini chocolate chips in generous layers.

Note: The warmth of the cookie base and the caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them.) If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.

Chill the bars for 2 to 3 hours to make them easy to slice. Turn them out onto a cutting board and use a long serrated knife to cut into small squares (they're rich!)

Recipe Summary

  • Vegetable-oil cooking spray
  • 48 soft caramel-candy cubes
  • 1/2 cup heavy cream
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.

Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.

Sprinkle crust with chocolate chips drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.

Oatmeal Chocolate Chip Caramel Protein Bars

In need of a snack that is delicious and high in protein?

These millionaire’s shortbreads are not only no-bake, but they are also made with whole ingredients (except the dark chocolate…maybe). You have a chewy cookie dough that is topped with gooey salted caramel and a thin layer of dark chocolate. These bites are a real treat!

The cookie dough base consists of rolled oats, oat flour, and almond flour combined with protein powder and sticky ingredients like almond butter and maple syrup to hold everything together. Then we have some dark chocolate chips for a nice crunch.

I went with pea protein as I found it to be the most neutral in flavor. Feel free to use your favorite unsweetened protein powder, or just substitute with more oat flour if you are not a fan of powders!

Next, we have the easy caramel layer. It’s a simple mix of almond butter, maple syrup, coconut oil, vanilla, and a good pinch of salt. You mix everything together in a small bowl and then spread it evenly over the cookie dough base.

I prefer this as a date-based caramel as I find it easier to make, plus there is no need to use a food processor. The result is also richer and creamier in my opinion.

Finally, to make the bars extra delicious, we have a thin coating of dark chocolate on top of the caramel. It consists of melted dark chocolate chips combined with coconut oil to make the chocolate layer just a bit softer.

If you can stop at one, congratulations! Personally, I can’t, these bars are just too addicting!

These little bites are chewy, chocolatey, and pack almost 3g of protein! I love the contrast between the chewy cookie dough, the soft caramel layer, and the crunchy dark chocolate chips!

Let me know in the comments if you try this recipe!

Homemade No-Bake Chocolate Caramel Oat Bars

Chocolate and caramel are the perfect couple. Nothing hits the spot quite like creamy caramel and rich chocolate combined into one delicious dessert. With this Homemade No-Bake Chocolate Caramel Oat Bars recipe you can get your chocolate and caramel fix without spending hours in the kitchen. This yummy dessert bar recipe is made with chocolate, caramel, and oats to give it an irresistible chewy texture. This is the perfect dessert for any occasion, so try it out today for a delicious no-bake dessert recipe your family will love.

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How to make Oatmeal Squares

Preheat oven to 350 degrees F.

  • Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
  • Bring to boil and continue to stir for 5 minutes depending upon thickness desired. The longer it boils, the thicker your caramel sauce will eventually be. If you don’t stir the pot while the caramel is cooking, it will be a disaster, not as bad as knocking over the cake at a wedding, but the caramel will burn, which will kinda suck.
  • After 5 minutes, remove sauce from the heat and stir in evaporated milk and vanilla. Set aside to allow caramel to cool and thicken.

Grease a 9 x 13 baking pan. If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon.

  • In a bowl, mix oats, flour, brown sugar, baking powder, vanilla extract, and salt.
  • Stir in butter until well blended.
  • Reserve one cup of mixture to use as a topping later.
  • Press remaining mixture into bottom of greased pan.
  • Bake 10-12 minutes until light brown. Let cool 10 minutes.
  • Top with peanuts and chocolate pieces.
    Take your caramel sauce and stir in 1/4 cup flour until smooth. Drizzle sauce over nuts and chocolate, keeping the sauce 1/4 inch away from pan edges (to avoid having a cooked caramel mess on your pan).
  • Sprinkle top with the reserved cup of oat mixture.
  • Bake an additional 18-22 minutes or until golden brown.
  • Let cool. Then cut into squares.

*In a hurry? Instead of making caramel sauce, you use a 12 oz jar of caramel ice cream topping. To help it pour, heat it just a little before adding the extra flour.

Enjoy! Chocolate, peanuts, caramel…what’s not to enjoy? Give this oatmeal squares recipe a try and let me know what you think.

For another tasty dessert bar recipe, try an almost No-Bake Marshmallow Bar Recipe. It’s super easy.

Milk Chocolate Caramel Oat Bars

Last updated on January 23, 2021 By Anna 14 Comments This post may contain affiliate links.

Milk Chocolate Caramel Oat Bars is an old recipe from Kraft, but I updated it by using their new Kraft Caramel Bits instead of the caramel candies that have to be unwrapped.

I also added some chocolate chips and chopped up some of a chocolate bunny leftover from Easter. It melted as I put the hot caramel on, but baked up surprisingly well without compromising the flavor of the caramel much. It might have even enhanced it. Feel free to leave out the chocolate bunny.

Milk Chocolate Caramel Oat Bars

Oat Base
3/4 cup (3.4 oz) all-purpose flour
1 ½ cups quick cooking oats (not instant)**
1 generous pinch salt (omit if using salted butter)
1/4 teaspoon baking soda
3/4 cup light brown sugar, packed
6 oz (1 ½ sticks) unsalted butter, softened
1/3 cup chopped milk chocolate (like a chocolate bunny) or a handful of chocolate chips (or both)

2 tablespoons plus 2 teaspoons unsalted butter
1 1/3 cups Kraft caramel bits or 32 unwrapped caramels
1/2 cup walnuts, toasted and chopped

Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil.

Mix the flour, oats, salt, baking soda and brown sugar together in a mixing bowl. Add butter and stir with a spoon or mix with fingers until mixture is thoroughly mixed – dough should just start to come together.
Reserve a little less than half of the mixture and put it in the refrigerator. Press remaining oat mixture into bottom of pan and bake 10-12 minutes or until set. Let cool for at least 15 minutes.

Note: If you are going to use the milk chocolate, sprinkle it on when the base is fully cool.

Make caramel filling. In a microwave-safe bowl, melt the butter. Add the caramel bits and stir to coat with butter. Microwave on high for 30 seconds. Stir and repeat until caramel is melted. Stir walnuts into caramel. Pour it over the base (this is when some of your chocolate will start to melt).

Sprinkle chilled reserved crumb mixture over top and bake for 10-12 minutes or until top layer is cooked. Remove from oven and immediately sprinkle extra chocolate chips over the top. Let cool completely, then lift from pan and cut with a Chef’s knife.

Caramel Chocolate Oat Bars

So I do like to try and make fun, fresh healthy foods – but not everything that I like to make is healthy. No no, definitely not. These Caramel Chocolate Oat Bars just might be the most delicious bars that I have ever tasted, oozing with chocolate and sweet, creamy caramel. One bite is just not enough. Easy to make, gooey to eat, and sure to please a crowd!

Caramel Chocolate Oat Bars are a 4 layer cookie bar comprised of one layer of chocolate and one layer of creamy caramel sandwiched between two layers of buttery oaty cookie goodness. I am drooling already…

This recipe was adapted from an original recipe by Averie Sunshine at Averie Cooks. Averie is ONE of my favorite bloggers – without a doubt. Her food is always delish – recipes are easy to follow and delish to enjoy.

These bars are so moist and butter – they are hands down my favorite type of cookie bar. And that says a lot… because I LOVE me some cookie bars. Especially Chocolate Chip Cheesecake cookie bars – oh man oh man!

But yes, you MUST try these. They are super easy – the hardest part is unwrapping all the individual caramels! You think that I’m joking but I’m totally serious! It can take a while…

If you’d like to make your own caramel you are welcome too – or if you’d like to make a double batch, use a 9 x 13 inch pan! I HIGHLY suggest that you wrap your pan in foil – and spray with a little spray butter to prevent sticking. I know it seems crazy because there is so much butter in the recipe already, but the caramel is real sticky when it oozes out into the pan.

The perfect balance of crisp buttery oats, creamy milk chocolate, and sweet caramel is seriously divine. This one is WORTH the indulging for!