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Salty Caramel Oat Bars

Salty Caramel Oat Bars with chocolate chips on a napkin

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

Scale
  • 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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72 comments on “Salty Caramel Oat Bars”

    1. 1, 11 oz bag. I think when I updates my recipe format I must have unknowingly deleted the caramels in the recipe! Thanks for the catch!

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

  2. 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

  3. 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 commandeered two or three of them. I’ll definitely be making these again, preferably when I can share them.

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

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

  6. 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

    1. Well, I honestly don’t know how foil would stick you your pan, unless the caramel seeped through? Possibly you didn’t cover your pan well enough? Because I have never heard of caramel penetrating foil 🙂

    2. Try using nonstick foil next time. It’s the best invention since pockets on shirts.

  7. Thanks… Now my daughter can’t figure out why I’m calling her “Shelly”

    Strange looks… “Daddy!” 😉

    Take Care….

    I’ve got a Cinna-Bon cinnamon roll killer.
    Family begs me to make these.

    Paul

  8. I made these today! They’re still in the oven, but I cannot WAIT to try them…thank you for posting this!

  9. I want to make these for Christmas. I was looking over the recipe and the : flour…. I see it is 1 1/2 ???? Cups? Tablespoons? Teaspoons?

    Just wondering… before I rename my oldest child 😉

  10. I made these last night! Yum! A bit more time consuming that my usual cookies/bars, but totally worth it. I would suggest either not spreading the caramel all the way to the edges, or using a bigger/heavier foil to line the pan. I have a cheapie brand of foil and it kept tearing as I tried to cut the bars. Minor complication. And note that it takes quite a while for these to cool. Thanks for the recipe!

  11. I made them tonight, and while mine are not nearly as pretty they taste AMAZING! Thanks so much for the recipe! My husband and I went back for seconds. Okay, there could have been thirds involved…. And for the nice lady in Australia, these are not soft chewy pretzels that are used. It’s the hard crunchy kind. The ones you describe should be fine if you chop them up. And I can’t recommend the recipe enough! Yum!

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