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Chocolate Caramel Bar Recipe

ByCaroline
Jump to Recipe· 4.6 from 8 reviews

If you’re craving a treat that combines rich chocolate, buttery caramel, and a wonderfully crumbly oat base, you’re absolutely going to fall for this Chocolate Caramel Bar Recipe. It’s one of those desserts that feels fancy but comes together surprisingly easily—and the flavor? Out of this world. I’ve made these bars countless times for family gatherings and casual get-togethers, and every single time they disappear in record speed. Stick around, and I’ll walk you through every step so you nail these gooey beauties with no stress.

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Why This Recipe Works

  • Balanced textures: The combination of oats, flour, and butter creates a crumbly base and topping that perfectly complements the gooey caramel and melty chocolate.
  • Simple layering technique: Separating the crumb mixture for crust and topping ensures that every bite is loaded with delightful crunch and gooeyness.
  • No-fuss caramel: Using caramel ice cream topping saves time but delivers rich, buttery flavor without extra hassle.
  • Perfect for sharing: This recipe yields about 4-1/2 dozen bars, making it ideal for parties, potlucks, or just keeping a stash in the freezer.
Chocolate Caramel Bar, Chocolate Caramel Bar Recipe, Easy Chocolate Caramel Bars, Homemade Chocolate Caramel Bars, Best Chocolate Caramel Bars - A dark gray rectangular pan holds a layered dessert with three visible layers: the bottom layer is dark brown, likely chocolate chips, topped with a layer of medium brown nuts scattered evenly, and the top layer is a light tan dough spread unevenly in dollops across the nuts. To the right of the pan, a clear round glass bowl contains some leftover light tan dough with a wooden spoon resting inside. The background is a white marbled surface with a white cloth partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here plays a key role in making this Chocolate Caramel Bar Recipe a winner. From the buttery crumb crust to the gooey drizzle of caramel, they blend seamlessly in taste and texture. When shopping, I always recommend fresh butter and good-quality chocolate chips for the best results.

Chocolate Caramel Bar, Chocolate Caramel Bar Recipe, Easy Chocolate Caramel Bars, Homemade Chocolate Caramel Bars, Best Chocolate Caramel Bars - Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with quick-cooking oats, a small white bowl with packed brown sugar, a teaspoon of baking soda in a neat pile, a small heap of salt, several cold butter cubes arranged neatly, a small white bowl of semisweet chocolate chips, a small white bowl of chopped pecans, and a small white bowl of smooth caramel sauce, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Acts as the base to bind everything together, giving structure to the bars.
  • Quick-cooking oats: Adds chewiness and a lovely rustic texture that complements the smooth caramel and chocolate.
  • Brown sugar: Provides moisture and a hint of molasses flavor that deepens the overall taste profile.
  • Baking soda: Helps lighten the crumb slightly, so the bars aren’t too dense.
  • Salt: Enhances the sweetness and balances all the rich flavors.
  • Cold butter: Cubed and cut in to create a crumbly dough that crisps beautifully.
  • Semisweet chocolate chips: Offers melty bursts of chocolate without overpowering the caramel.
  • Chopped pecans: Adds crunch and a nutty note that pairs perfectly with the sweetness.
  • Caramel ice cream topping: The star gooey ingredient that brings everything together with its luscious texture and flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up when I make this Chocolate Caramel Bar Recipe—sometimes swapping pecans for walnuts or using dark chocolate chips for a richer finish. Feel free to customize it so it fits your taste and whatever you have on hand!

  • Nuts swap: Pecans are delightful, but I’ve used toasted almonds or walnuts with great success; just adjust the chop size to keep a good crunch.
  • Chocolate choice: For a deeper chocolate experience, try bittersweet or dark chocolate chips instead of semisweet.
  • Caramel upgrade: If you want to make it from scratch, homemade salted caramel works, but the jarred topping saves a ton of time.
  • Oat variation: Feel free to substitute rolled oats for quick-cooking—just keep an eye on the texture, as rolled oats create a chewier bite.

Step-by-Step: How I Make Chocolate Caramel Bar Recipe

Step 1: Mix the Crumb Base

Start by preheating your oven to 350°F (175°C). In a large bowl, whisk together 2 cups of the flour, oats, brown sugar, baking soda, and salt. I like to use my fingers or a pastry cutter to cut the cold butter cubes into the dry ingredients until it looks crumbly, almost like coarse sand. Don’t worry if some larger butter bits remain—that’s what makes the crumb so lovely and flaky! Set aside about half of this crumble mixture for the topping later.

Step 2: Press and Bake the Crust

Take the remaining crumb mixture and press it evenly into a greased 13×9-inch baking pan. Use the back of a spoon or your fingertips for a nice, compact crust. Pop it into the oven and bake for about 15 minutes until the edges just start to turn golden. This sets a sturdy base to hold all that caramel and chocolate goodness later.

Step 3: Add Chocolate, Nuts & Caramel

Once the crust is out, sprinkle the chocolate chips and chopped pecans evenly over the warm base. For the caramel layer, whisk the jarred caramel topping with the remaining 1/4 cup of flour until smooth to prevent it from running all over the pan. Drizzle this caramel mixture over the top, then sprinkle with the reserved crumb topping you set aside earlier. That triple layer is what I call pure magic!

Step 4: Final Bake and Cool

Return the pan to the oven and bake for 18 to 20 minutes, or until the topping is prominently golden brown. This is where patience truly pays off because the bars need to cool completely on a wire rack—about 2 hours or so—to set properly before cutting. I know it’s tempting to dig in early (I’m guilty too), but waiting ensures they hold their shape and you get those perfect gooey layers with every bite.

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Tips from My Kitchen

  • Cold Butter is Key: Keeping the butter cold before mixing helps achieve that perfect crumbly texture instead of a doughy mess.
  • Don’t Skip Cooling: I used to cut these bars too soon, but waiting those full two hours means cleaner slices and a better gooey texture inside.
  • Even Layering: When drizzling caramel, whisk with flour thoroughly to prevent it from pooling messily—this balances the gooey sweetness during baking.
  • Use a Sharp Knife: To get neat squares, wipe your knife clean between cuts and use a gentle sawing motion to keep the layers intact.

How to Serve Chocolate Caramel Bar Recipe

Chocolate Caramel Bar, Chocolate Caramel Bar Recipe, Easy Chocolate Caramel Bars, Homemade Chocolate Caramel Bars, Best Chocolate Caramel Bars - The image shows a close-up view of a thick bar on a metal cooling rack. The bar has two main layers: the bottom layer is light brown with a crumbly, oat-like texture, and the top layer is golden and slightly crisp with visible oats. Inside, a middle layer contains melted dark chocolate chips mixed with pecan pieces that are dark brown and shiny. The edges of the bar are rough, and extra pecans are scattered around on the white marbled surface below the rack. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a light dusting of powdered sugar for a pretty finish or a few extra chopped pecans on top for crunch. When I’m feeling fancy, I drizzle a little melted dark chocolate in thin zigzags—makes the presentation pop and adds a touch of bitterness to balance the sweetness.

Side Dishes

These bars are so rich and satisfying that I like to serve them alongside a big scoop of vanilla ice cream or a dollop of whipped cream—the cold creaminess is a perfect match. A cup of coffee or strong black tea also goes wonderfully to cut through the sweetness.

Creative Ways to Present

For birthdays or special events, I love to arrange these bars on a pretty platter sprinkled with edible flowers or crushed candy canes during holidays. Another fun twist is cutting them into bite-sized squares and serving on cocktail picks—makes them perfect party finger food!

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container at room temperature for up to 3 days, but truly, they rarely last that long in my house. If your kitchen is warm, keeping them in the fridge keeps the caramel firm without changing flavor.

Freezing

Good news: these bars freeze beautifully! I slice them into portions, wrap each piece in plastic wrap, then store in a freezer-safe container or bag. They keep well for up to 2 months and thaw quickly at room temperature when you’re ready for a sweet treat.

Reheating

If you want that fresh-baked feel, pop a thawed bar in the microwave for about 10-15 seconds or warm it up in a low oven (about 300°F) for a few minutes. This brings back that melty chocolate and gooey caramel goodness, just like right out of the oven.

FAQs

  1. Can I use old-fashioned oats instead of quick-cooking oats?

    Yes! You can substitute old-fashioned oats, but keep in mind they’ll add a chewier texture. If you prefer a softer crumb, quick-cooking oats tend to blend better. Either way, the delicious oat flavor remains.

  2. Is it necessary to cool the bars for two hours before cutting?

    Cooling is key! The caramel needs time to set so the bars hold their shape when sliced. If you cut too soon, the gooey layers might spill out and get messy.

  3. Can I make the caramel layer from scratch instead of using jarred topping?

    Absolutely! Homemade caramel adds an extra special touch, but the jarred caramel topping is a great shortcut that saves time without sacrificing flavor or texture.

  4. How do I prevent the caramel from spreading too much during baking?

    Mixing the caramel with a bit of flour before drizzling helps it thicken and stay in place during baking, giving you that perfect gooey but controlled layer.

  5. Can I use margarine or oil instead of butter?

    Butter is recommended for its flavor and the crumbly texture it provides. Margarine might work but can make the crust less crisp; oil won’t provide the right texture at all.

Final Thoughts

This Chocolate Caramel Bar Recipe is honestly one of my go-tos when I want to impress without stress. The balance of textures and flavors is just *chef’s kiss* perfect every time, and I love how flexible it is to personalize. If you try it once, I guarantee it’ll become a favorite in your recipe box, too. So go ahead, whip these up and share the smiles—nothing quite beats the joy of biting into a warm, gooey chocolate caramel bar made from scratch!

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Chocolate Caramel Bar Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Caroline
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 45 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Gooey Chocolate Caramel Bars are a delicious treat featuring a buttery oat crumb base topped with melted semisweet chocolate chips, chopped pecans, and a luscious caramel swirl, baked to golden perfection for a gooey, sweet dessert.

Ingredients

Dry Ingredients

  • 2-1/4 cups all-purpose flour, divided
  • 2 cups quick-cooking oats
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1-1/2 cups cold butter, cubed
  • 2 cups semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 jar (12 ounces) caramel ice cream topping

Instructions

  1. Preheat oven: Preheat your oven to 350° Fahrenheit to prepare for baking the bars.
  2. Mix dry ingredients: In a large bowl, combine 2 cups of the all-purpose flour, quick-cooking oats, brown sugar, baking soda, and salt until well blended.
  3. Cut in butter: Add the cold, cubed butter to the dry mixture and cut it in using a pastry blender or fork until the mixture is crumbly. Set half of this crumb mixture aside for topping later.
  4. Form crust: Press the remaining crumb mixture evenly into a greased 13×9-inch baking pan to create the base layer.
  5. Bake crust: Bake the crust in the preheated oven for 15 minutes until it begins to set.
  6. Add toppings: Remove from oven and evenly sprinkle the semisweet chocolate chips and chopped pecans over the partially baked crust.
  7. Prepare caramel drizzle: In a bowl, whisk together the caramel ice cream topping with the remaining 1/4 cup of flour until smooth to slightly thicken the caramel for drizzling.
  8. Assemble bars: Drizzle the caramel mixture evenly over the chocolate chips and pecans, then sprinkle the reserved crumb mixture over the top.
  9. Bake bars: Return the pan to the oven and bake for 20 minutes or until the top is golden brown and the bars are set.
  10. Cool bars: Remove from oven and place on a wire rack to cool completely for 2 hours before cutting into bars to allow them to firm up and be easily sliced.

Notes

  • Use cold butter to ensure a crumbly texture for the crust and topping.
  • Press the crumb mixture firmly into the pan for a sturdy base.
  • Allow the bars to cool completely before cutting to prevent them from falling apart.
  • Substitute pecans with walnuts or almonds if preferred.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Nutrition

  • Serving Size: 1 bar
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 95 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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