Best Caramel Chocolate Oatmeal Bars Recipes

CHOCOLATE AND CARAMEL OATMEAL BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
• In small bowl, mix caramel topping and 1 tablespoon of the cake mix; set aside. In large bowl beat remaining cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 cup oat mixture. Using a piece of plastic wrap on crumb mixture, press remaining oat mixture in bottom of pan; remove plastic wrap. Bake 14 to 18 minutes or until light golden brown.
• Sprinkle chocolate chips and walnuts over hot crust. Drizzle caramel mixture evenly over chocolate chips and walnuts to within 1/2 inch of edges. Crumble reserved oat mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. Using foil to lift, remove bars from pan. Remove foil. For bars, cut into 6 rows by 4 rows. Store covered.

CHOCOLATE CARAMEL PEANUT BUTTER OATMEAL BARS

Steps:

• Preheat oven to 350°F.
• Coat a 9-inch by 13-inch baking pan with cooking spray (or line with sprayed foil to help get them out of the pan after baking & make clean-up easier).
• Combine cake mix and oatmeal. Cut in peanut butter until mixture looks like fine crumbs.
• Whisk the egg with the milk and add to crumb mixture, stirring until well mixed. Reserving 3/4 cup of mixture, press remainder into bottom of pan.
• Beat cream cheese until smooth. Add caramel and beat until well mixed. (Take the lid off the caramel jar then microwave for a few seconds to make more pourable.)
• Spread caramel cream cheese mixture over crust.
• Sprinkle with chocolate chips and reserved crumbs.
• Bake for 30 minutes. Let cool completely; cut into bars.
• These are really rich so cut into small bars!

CHOCOLATE CARAMEL OATMEAL BARS

Steps:

• Preheat oven to 350°F.
• Combine all crumb ingredients in a large bowl, stopping after adding the salt. Beat at medium speed until mixture is crumbly (about 3 minutes). Reserve 1 cup of crumb mixture.
• Press remaining crumb mixture into bottom of a 13x9 inch pan. Bake for 10 minutes.
• Combine milk and caramels in a saucepan. Cook over medium low heat, stirring occasionally, until mixture is creamy.
• Sprinkle partially baked crust with 1 cup chocolate chips and 1/2 cup chopped pecans.
• Pour caramel mixture evenly over chips and nuts. Sprinkle evenly with reserved crumb mixture and pat lightly.
• Bake for 18-22 minutes or until caramel is bubbly around the edges.
• Cool completely. Melt the remaining cup of chocolate chips and spread over the top. Sprinkle with remaining nuts and pat lightly.
• When chocolate hardens, cut into bars.

CHOCOLATE - CARAMEL - OATMEAL BARS

Steps:

• 1. Preheat oven to 350 degree F. Grease a 13x9 inch baking pan. In a medium bowl, combine butter, flour, baking soda, vanilla, oatmeal, brown sugar and salt. Stir to combine.
• 2. Press half of this mixture into the bottom of the prepared pan. Bake for 10 minutes. Cool slightly.
• 3. Combine caramel topping and flour.
• 4. Sprinkle chocolate chips over crust. Drizzle caramel mixture over chocolate chips.
• 5. Crumble remaining oatmeal mixture over the top of the caramel. Bake for 15 minutes. Let bars cool before cutting
• 6. Enjoy!

CARAMEL FILLED OATMEAL CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees. Line an 8 inch square metal pan with foil and spray foil with cooking spray or use non-stick foil. Combine caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir the oats, flour, brown sugar, baking soda, and salt together in a large bowl or bowl of food processor. Blend in butter with a fork or your fingertips until mixture resembles coarse meal. I used the food processor for this step, and so as not to chop the oats too much, added them *after* I'd incorporated the butter. Press half of crumbly mixture onto bottom of lined pan. Bake on center rack for 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 and toasted pecans. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares. (12)

OATMEAL CARAMEL AND CHOCOLATE OVERLOAD BARS

Steps:

• 1. Preheat oven to 350 degrees (325 degrees for glass or dark non-stick pan). Lightly grease 9x13 inch pan.
• 2. In large bowl, blend all crust/topping ingredients until crumbly. Press half of the crust mixture into pan. Carefully spread caramel onto crust with offset spatula.
• 3. If using more than one type of chocolate chip, empty chips into small bowl and mix together to combine (this step is not necessary, but does ensure an even distribution). Sprinkle chocolate chips over layer of caramel topping. Sprinkle optional chopped nuts over chocolate chips. Distribute remaining crust/topping over chocolate chips and optional pecans by pinching off portions and evenly distributing. It's okay if the filling shows through the topping in parts.
• 4. Bake 25-30 minutes or until lightly browned. Cool bars enough to put pan in refrigerator. Chill in refrigerator several hours or until caramel and chocolate layer is set. If filling is not firm enough before cutting, the bars will be messy to cut and may not retain their shape or look as attractive when served later. After caramel and chocolate layer is set, it is helpful let bars come closer to room temperature before cutting (when chilled, the cold caramel and chocolate can be difficult to cut). Enjoy!

CHOCOLATE & CARAMEL OATMEAL BARS

Steps:

• Heat oven to 350º.
• Line bottom & sides of 13x9x2 with foil.
• Spray foil with cooking spray.
• In large bowl, beat cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly.
• Stir in oats, using hands if necessary.
• Reserve 1-1/2 cups oat mixture.
• Press remaining oat mixture in bottom of pan.
• Bake 14-18 minutes or until light golden brown.
• Sprinkle chocolate chips and nuts over hot crust.
• Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips & nuts.
• Sprinkle with reserved oat mixture over top.
• Bake 20-25 minutes or until golden brown.
• Cool completely before cutting (about 2 hours).

CARAMEL CHOCOLATE OATMEAL BARS

Steps:

• Preheat oven to 350F. Grease a 13"x9" pan. For the Base: In a large bowl combine the flour, oats, brown sugar, baking soda and salt. Mix at low speed until combined. Add the butter a chunk at a time with the mixer running. Once all the butter is in, add the egg, mix, scrape the bow., and mix for another 30 seconds. Put half the mixture into the prepared pan. Spread it evenly in the pan, then cover with plastic and use the bottom of a loaf pan to press it into place. Peel off the plastic and bake for 10 mins. until set. For the Filling: Combine the caramel and milk and heat, stirring frequently, either in a saucepan over low heat or in the microwave in several 2 minute intervals, stirring in between. To finish: After you take the base out of the oven, sprinkle it with the chocolate chips and nuts, if using. Drizzle the caramel mixture over the chocolate chips and nuts, and sprinkle the remaining base mixture over the top. Bake for 25 to 28 minutes, until the top is golden brown. Remove from the oven and cool at least 30 minutes before cutting into bars.