Layered bars are not a new baking sensation. They’ve been around for ages. What I love about them is how easy they are to vary. Change up the crust or the filling or the topping, and you’ve got a new sweet treat suited specifically to your tastes!
These particular bars follow a bar layering strategy that is one of my all-time favorites. A buttery, oat-y, crumbly bottom and top layer with deliciousness in between. Specifically, these have a creamy caramel layer nestled between all that oat goodness. Plus, there’s just a little bit of chocolate under all that caramel. If you like more chocolate, feel free to toss in a little extra.
This is a lovely blend of flavors, as the rich caramel is mellowed a bit by the oat crust. They are still quite rich, so a small bite goes a long way. They are thick and chewy and just about perfect. These are ideal candidates for sharing. Or, maybe they’re too good for sharing.
Ingredients
- 2 cups old-fashioned oats
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 & 1/4 cups unsalted butter, cut into small pieces
- 48 soft caramels (e.g. Kraft caramels)
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
Preheat oven to 350°. Coat a 9″x 13″ baking pan with cooking spray. Line with parchment paper, leaving about a 2-inch overhang on the short ends.
In a large bowl, stir together oats, flour, brown sugar, baking soda, and salt. Mix in butter, using a fork or your fingers, until the mixture resembles coarse meal. Press half of mixture onto the bottom of prepared pan.
Bake until just set and starting to brown around the edges (about 20 minutes). Cool in pan on wire rack for 5 minutes.
While crust is baking, cook caramels and cream in a small saucepan over medium heat. Stir occasionally, until caramels are melted. Remove from heat and let cool slightly.
Sprinkle partially baked crust with chocolate chips. Drizzle caramel mixture over chips and crust. Top with remaining crumb mixture.
Bake 20-25 minutes, or until pale golden. Cool completely in pan before cutting into bars.
Notes
Recipe adapted from Martha Stewart.
February 15th, 2012 at 9:37 pm
Look yummy!
And since I like following technique vs recipes, this is perfect for my sensibility.
February 16th, 2012 at 12:00 am
These look amazing – The batter and cooked recipe will be devoured by yours truly
Cheers
Choc Chip Uru
Latest: Healthiest Natural Sugars Muesli Bars
February 16th, 2012 at 7:08 am
These look so good! I can’t wait to try my own version soon.
February 16th, 2012 at 7:24 am
I think these look pretty darn tasty.. although swapping the caramel for something lemon would be my kriptonite.
February 16th, 2012 at 8:51 am
Now these look super delicious. I’m a fan of oats in baking and with chocolate and caramel in too, I’m sold.
February 16th, 2012 at 1:51 pm
WOOOOOOW! They look fantastic!!! Can you believe that I’ve never baked bars?? This is a great option to start with!
February 16th, 2012 at 5:55 pm
This looks great! I love caramel and chocolate together! This is something my boyfriend would be a big fan of, so I need to make these soon!
February 18th, 2012 at 12:18 pm
I’ll layer YOUR bar. Come over here!
February 19th, 2012 at 8:29 am
This looks so good! Can’t wait to try them.
February 19th, 2012 at 7:51 pm
These look yummy! How do you store them? Room temp or in fridge? Thanks.
February 19th, 2012 at 8:15 pm
They should keep at room temperature for 4-5 days.
February 21st, 2012 at 4:32 pm
These are cooling now! Can’t wait to try them!
February 23rd, 2012 at 3:58 pm
Want to try these this weekend. Did you use cold or room temp butter? Thanks.
February 24th, 2012 at 7:16 am
NRS, I used slightly softened butter. Room temperature butter would melt too much if you mix with your hands.
February 26th, 2012 at 2:15 pm
Made these today. We loved them!!! Thanks!
February 28th, 2012 at 5:47 pm
Curious, what brand chocolate do you like in these?
February 29th, 2012 at 1:04 pm
Guittard chocolate is my favorite I’ve found so far.
March 1st, 2012 at 5:53 pm
Oh wow! These look so good. Definitely printing this.