Caramel Bars

Made with butter, rolled oats, caramels, heavy cream, brown sugar, walnuts, and chocolate chips—these gooey Caramel Bars are chewy, rich, and just a little irresistible.

this Recipe

You know those days when nothing seems terrible, but also… nothing’s really working either? Not big drama. Just that low-grade hum of “meh” running through everything. I had one of those not long ago. I was staring at a to-do list that was mostly crossed out but somehow still felt unfinished. The dog had tracked mud across the kitchen floor, my coffee was cold, and I couldn’t, for the life of me, decide what to make for dinner.

So obviously, I ignored dinner and made Caramel Bars instead.

Now, I don’t want to overstate things here—these aren’t magic. They won’t fix your life. But that day? Unwrapping 32 sticky little caramels and melting them down into a buttery puddle of happiness felt like therapy. Real talk, I got caramel on my sleeve, almost burned the bottom layer, and forgot to set a timer. And yet… somehow? They turned out perfect.

That’s kind of why I love them. You don’t have to be precise or precious. These bars are unfussy, a little sticky, and exactly the kind of mess I needed to make that day.

Why You’ll Love This Caramel Bars Recipe?

Let’s start with the obvious: caramel. Rich, warm, salty-sweet caramel that oozes into every little oat crevice. You get the chew from the oats, a little crunch from the walnuts, and melty chocolate chips that—if you’re lucky—stay just soft enough after baking to smear slightly when you cut into the pan.

But here’s the real thing: these bars feel like home. They remind me of potlucks in church basements, bake sales where everyone brought their “secret family recipe” (that somehow all involved oats), and that one neighbor who always showed up with dessert, no matter what.

Caramel Bars are cozy, imperfect, and wildly forgiving. And when I’m not sure what I need, I bake them. Even if I don’t eat more than one square, it’s the process that grounds me. They give your hands something to do, your kitchen something to smell like, and your heart a small reason to slow down.

Ingredient Notes:

Let’s walk through what goes into these, and why I think each one matters.

• 32 caramels (unwrapped): I used to try using the pre-made caramel sauce in a pinch. It’s okay. But nothing beats unwrapping those little squares and watching them melt. It feels like effort. In a good way.

• 5 tablespoons heavy cream: Because richness is non-negotiable. If you’re in a bind, yes—milk works. It’s just… not as dreamy.

• 1 cup all-purpose flour: Your base. I once accidentally used self-rising flour and the whole thing puffed up like a science fair volcano. It was weird. Don’t recommend.

• 1 cup rolled oats: Old-fashioned is best. Instant oats get mushy, and we’re not making porridge here.

• ¾ cup brown sugar: Light or dark? Either. I lean toward dark—it gives the bars this molasses-y edge that I kinda love.

• ½ teaspoon baking soda + ¼ teaspoon salt: Balancing act. Necessary. Not optional.

• ¾ cup melted butter: There are no substitutes. Butter is butter.

• ½ cup chocolate chips: Semisweet is my go-to, but I’ve used chopped chocolate bars, white chocolate, even butterscotch chips when I was feeling extra.

• ½ cup chopped walnuts: Totally optional, but man, the crunch really does something. Pecans? Sure. No nuts? Still delicious.

How To Make Caramel Bars?

Here’s the process. It’s not complicated, but I’ll walk you through every step—because if you’re anything like me, you need a break from thinking today.

Step 1: Preheat the oven to 350°F.
Line a 9×13 pan with parchment paper or grease it well. Or do both, if you’re a “belt and suspenders” kind of baker.

Step 2: Melt the caramels with cream.
Low heat. Stir often. Try not to eat half of it straight from the pot, but no promises. Set aside when it’s smooth and silky.

Step 3: Make the oat base.
In a bowl, stir together flour, oats, brown sugar, baking soda, and salt. Pour in the melted butter and mix until it looks like clumpy, golden sand.

Step 4: Press half into the pan.
Use your fingers or the back of a spoon. You want it even-ish, but don’t stress over it. Bake for 8 minutes. Set a timer this time. (Just me?)

Step 5: Layer it up.
Sprinkle the chocolate chips and walnuts over the warm base. Then drizzle that caramel sauce on top like you’re frosting a cake with confidence you don’t fully have. Crumble the rest of the oat mixture on top.

Step 6: Bake again.
12 minutes. The top should look golden and slightly crisp. The caramel may bubble. This is your moment.

Step 7: Cool completely.
I know, it’s hard. But if you slice too early, you’ll have caramel goo everywhere. (Which, honestly, is not the worst thing.)

Storage Options:

Keep them in an airtight container at room temp for a few days. If you live with other people, they might not last past day two. You’ve been warned.

They also freeze like a dream. Wrap individual squares, pop ’em in a freezer bag, and stash them for those “I just need one bite of something good” emergencies. We’ve all been there.

Variations and Substitutions:

• No chocolate? Skip it. Add dried fruit. It’s like grown-up granola bars. Kind of.

• Add flaky salt on top. Fancy? Yes. Totally worth it.

• Coconut flakes in the oat base? One of my best happy accidents.

• Swap walnuts for cashews or almonds. Whatever’s in the pantry.

What to Serve with Caramel Bars?

• Coffee. Always. Black, milky, iced, doesn’t matter. It works.

• A tall glass of milk. Childhood in a cup.

• Cinnamon tea. Trust me on this one—it weirdly elevates the whole thing.

• Your favorite playlist and zero responsibilities. Mood: activated.

Frequently Asked Questions:

Do I really need 32 caramels?
Yes. Don’t skimp. I tried once with 24. It was… okay. But it wasn’t this.

Can I use quick oats?
You can, but they’ll get soft and mushy. If that’s your jam, go for it.

Can I use store-bought caramel sauce instead of melting the squares?
Eh. It works, but it’s thinner, and you won’t get that chewy layer that makes these bars so dang satisfying.

So yeah, these Caramel Bars are a little messy. A little sticky. A little indulgent. But aren’t we all, sometimes?

If you try them, I want to know: Did they make your day better? Did you sneak bites straight from the pan? Did your kid refuse to share theirs? (Happened to me last week.) Leave me a note or tag me—I love seeing your real, beautiful, imperfect bakes.

Until then, here’s to buttery fingers, melty chocolate, and finding joy in the middle of the mess.

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Caramel Bars

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Embark, on an adventure, with these amazing homemade Caramel Bars. Each bite combines the smoothness of melted caramel, the crunch of walnuts and the rich chocolatey goodness of semisweet chips. These bars are nestled in a base made with chewy oats and buttery flour creating a symphony of textures and flavors that transform every square into a treat. Whether you're hosting get-togethers or simply looking for a pick me up these bars will not only satisfy your cravings but also add an elegant touch to any dessert spread.

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1 Servings

Ingredients

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Caramel Sauce:

• 32 individually wrapped caramels unwrapped
• 5 tbsp heavy cream

Bars:

• 1 c all-purpose flour
• 1 c rolled oats
• ¾ c brown sugar
• ½ tsp baking soda
• ¼ tsp salt
• ¾ c butter melted
• ½ c semisweet chocolate chips
• ½ c chopped walnuts

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Instructions

 

1. Set your temperature to 350°F (175°C).
2. In a saucepan, over low heat gently melt the caramels with cream stirring occasionally until it becomes smooth. Set it aside.
3. In a bowl mix together flour, oats, brown sugar, baking soda and salt. Stir in melted butter until well combined.
4. Press half of the oat mixture into a baking dish measuring 9x13 inches. Bake for 8 minutes in the oven.
5. Take out the dish from the oven. Sprinkle chocolate chips. Walnuts evenly over the crust. Drizzle caramel sauce on top. Crumble the remaining oat mixture as a layer.
6. Place it in the oven and bake for 12 minutes or until you notice a light golden toast, on top.
7. Allow the bars to cool completely before cutting them into squares. Enjoy!

Notes

To enjoy these scrumptious Caramel Bars without the gluten, a few simple swaps are all you need. Replace the all-purpose flour with a gluten-free all-purpose flour blend - one that's designed for a 1:1 substitution works wonders without altering the taste or texture. For the oats, ensure they're certified gluten-free to avoid any cross-contamination. The beauty of this recipe fibs in its versatility, permitting these small modifications to make a major difference for those pursuing a gluten-free lifestyle.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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