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
Scale
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
- Preheat oven: Preheat your oven to 350° Fahrenheit to prepare for baking the bars.
- 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.
- 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.
- Form crust: Press the remaining crumb mixture evenly into a greased 13×9-inch baking pan to create the base layer.
- Bake crust: Bake the crust in the preheated oven for 15 minutes until it begins to set.
- Add toppings: Remove from oven and evenly sprinkle the semisweet chocolate chips and chopped pecans over the partially baked crust.
- 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.
- Assemble bars: Drizzle the caramel mixture evenly over the chocolate chips and pecans, then sprinkle the reserved crumb mixture over the top.
- 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.
- 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
