Caramel Filled Oat Bars with Chocolate and Walnuts
Rich oat bars layered with gooey caramel filling, dark chocolate chips, and toasted walnuts. The buttery oat base provides a tender crumb that complements the sweet caramel center, while coconut adds subtle tropical notes. Perfect for potlucks, bake sales, or afternoon treats when you want something more indulgent than cookies but easier than cake. These bars slice cleanly when completely cooled and offer satisfying textures in every bite.
Ingredients
- ¾ cup flour, stir and aerate before scooping or weigh
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 3 tablespoons light brown sugar, packed
- 3 tablespoons granulated sugar
- ¾ cup old fashioned oats, plus a tablespoon
- ⅓ cup angel flake coconut, very lightly packed
- 6 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 cup Kraft caramel bitshomemade caramel sauce3/4 cupfrom scratch
richer flavor but more work
- 2 tablespoons heavy cream
- ½ cup walnuts, chopped and toasted
- ½ cup dark chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F and line 8 inch square metal pan with nonstick foil or regular foil sprayed with cooking spray
- 2
Combine flour, baking soda, salt, and both sugars in mixing bowl, stirring well
- 3
Stir in oats and coconut until evenly distributed
- 4
Mix melted butter and vanilla, then pour into flour mixture and stir until blended and crumbly
- 5
Measure out about 1 cup of oat mixture and set aside, press remaining mixture tightly into prepared pan
- 6
Combine caramel bits and cream in microwave-safe bowl, microwave on high for 30 seconds
- 7
Stir and continue microwaving on high, stirring every 10 seconds, until completely melted
- 8
Spread melted caramel over oat crust
- 9
Sprinkle nuts and chocolate chips over caramel layer, then top with reserved oat mixture
- 10
Bake on center rack for 30 to 35 minutes, covering loosely with foil during last 10 minutes to prevent over-browning
- 11
Cool completely before lifting from pan and cutting into squares
Tips
Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant for better flavor
Press the bottom oat layer very firmly to prevent crumbling when cutting
Cool completely before cutting to ensure clean slices and proper caramel set
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week
Can be made 2 days ahead, store covered at room temperature
Serve at room temperature for best texture and flavor
Common Mistakes
Press bottom layer firmly to avoid crumbly bars that fall apart
Cool completely before cutting to prevent caramel from oozing out
Cover with foil during final baking to avoid over-browning the top
Substitutions
Nut-Free Alternatives
General Alternatives
richer flavor but more work
FAQ
Can I use quick oats instead of old-fashioned?
Old-fashioned oats provide better texture and structure. Quick oats will work but may result in a softer, less defined texture.
How do I know when the caramel is properly melted?
The caramel should be completely smooth with no lumps remaining. Stir frequently to prevent overheating which can cause burning.
Can I freeze these bars?
Yes, freeze cut bars wrapped individually for up to 3 months. Thaw at room temperature before serving.