Salty Caramel Oat Bars

You’re gonna love me for these bars.  Like be in love with me forever and name your children after me.

Sometimes things are just THAT good.  Like Diet Dr. Pepper and Twizzlers.  Just good. The end.

Obviously if you have been reading this blog for any length of time you know how I love my bars.  AND you know how I love my salty/sweet.  Sorry to be so predictable.

I won’t bore you with a lot of words today because it’s getting late and I haven’t made dinner, started laundry or painted my nails.

I have, however, checked Pinterest 3,457 times, gone to hell (Pilates class) and made a fun cocktail for my other site.

ANNND I still have to pack for a trip that I am going on tomorrow with some of the coolest girls in all the land, like her and her and her aaannd her.  AND her and her and her and her!  It’s all to celebrate our friend Georgia’s new book.  So you see, I have lots of things I should be doing, which means I should stop talking now.

 

Salty Caramel Oat Bars.

OK, here’s what you do…

Mix up the usual suspects in your stand mixer…butter, sugar, eggs, vanilla…

Mix in some newbies, crushed pretzels, oats and, of course, flour…

Press that yumminess into a jelly roll pan lined with foil.  You need to save about a cup of the mix for later.

Now melt in a saucepan some caramels and a can of sweetened condensed milk.  Yes, it’s true.

While it’s melting chop up some cashews.

When your caramel is melted pour that over your base, then sprinkle your cashews, some milk chips and the remainder of the oat mixture…

Then bake it up.  I am loving my new Frigidaire Gallery Double Oven.  The top and bottom ovens are the same size, so you aren’t limited to what you can make.

When they’re done you have to let them cool.  But since you lined the pan, they are easy to remove and cut.  This is really an awesome recipe for the holidays because this recipe makes a TON of bars!  You can get up to 60, depending on the size you cut them!

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Salty Caramel Oat Bars

  • Author: Cookies & Cups

Description:

makes approx 60 bars


Ingredients:

  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 cups finely crushed pretzels
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 cups rolled oats
  • 1 (14 oz) can of sweetened condensed milk, minus 1/2 cup)
  • 1 (11oz) bag of caramels, unwrapped
  • 2 tsp vanilla
  • 1 cup milk chocolate chips
  • 1 cup chopped cashews
  • 1 tsp coarse sea salt

Instructions

  1. Preheat the oven to 350°
  2. Line a 15x10x1 inch pan with foil
  3. With your electric mixer beat butter and sugars together. Add eggs and vanilla until incorporated.
  4. On low speed add in your pretzels and flour, baking soda and salt. Slowly mix in your oats.
  5. Set aside 1 cup of your batter.
  6. Press remaining batter into prepared pan.
  7. In medium saucepan combine your caramels and sweetened condensed milk over medium heat until caramels are melted and mixture is smooth.
  8. Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
  9. Sprinkle your coarse sea salt evenly over top.
  10. Bake for 20-2 minutes until top starts to golden.
  11. Remove from oven and cool on wire rack.
  12. When cool lift bars from pan with foil and cut.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Karen
Karen
February 9, 2015 4:41 pm

Does it matter if you use old fashioned or quick cooking oats?

alisha
alisha
February 5, 2013 8:42 pm

These were uh.ma.zing. So as it turns out, i DO love you for this recipe. And for your website in general. Also, our local gym is pretty happy about the find.

Lynn
Lynn
September 30, 2012 4:35 pm

These are amazing….. made them twice for my church and they cannot get enough of them. First to disappear from the cookie plate.

Sharon
September 15, 2012 9:39 pm

Following you on Pinterest.

michelle vanryn
michelle vanryn
September 14, 2012 3:20 pm

How many caramels do you use?

Rebecca
Rebecca
September 14, 2012 2:43 pm

I’ve made these countless times…they’ve added countless pounds. Shame on me for not having enough self control! They are amazing!

Ashley
August 13, 2012 7:23 pm

I know this post is old but I just wanted to tell you that you were right….I love you forever for this bar and if I was having more kids I would totally name one after you! I found the recipe via pinterest and the rest is history. BEST cookie bar EVER! I get so many compliments on them when I make them too! So many that I decided to blog on it myself and link back to you! Thank you!! <3

MelindaB
MelindaB
July 29, 2012 10:07 pm

I have to tell you that I made these last year during the holidays, then hid them in the garage so I wouldn’t eat them all. I sent them to work with my husband, and he ate one in his pickup, then declined to take them into the building. 🙂 So when they had to do an all-nighter to finish a big project, I put several into a container for him to take along. When I showed up the next morning, one of the guys requested more of them, so I brought the rest of the pan, and he immediately… Read more »

egshsehseh
June 13, 2012 7:26 am

What a super website! to a lot info and a extremely short lifestyle hehehehe retain it up, good deliver the results

Sarah J
Sarah J
May 11, 2012 11:08 pm

I can’t believe how good these are. Instead of cashews I used toasted walnuts. Wow, they are incredible! Thanks for posting 🙂

Donna
Donna
February 17, 2012 9:36 pm

Beyond delish! Shared the recipe on my FB wall. Thank you 🙂

Andrea (questfordelish)
January 29, 2012 8:02 pm

these look so very scrumptious.

suzanne
suzanne
January 18, 2012 2:02 pm

These are amazing!!! My family loved them. I plan to make more for valentine’s day. thank you

Michelle Laf
Michelle Laf
December 20, 2011 8:51 pm

these looked wonderful, so I made them and followed the recipe EXACTLY. I now have aluminum foil stuck on this entire pan, what a stinking lousy mess. thanks for nothing

Jenny Sanders
Jenny Sanders
December 15, 2011 4:46 am

It doesn’t get any better than this!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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