These Salted Caramel Bars with Oatmeal are a cozy classic straight from my mom's recipe box with just a few little updates to make them even better (and easier). They have that perfect mix of chewy oats, buttery caramel and just enough flake salt on top to balance it all out.
My mom used to make these with individually wrapped caramels, but I've switched to caramel bits to save time and keep things simple. I also added a sprinkle of flaky salt to give them that sweet-salty finish that makes them extra irresistible.
These bars are everything I love about old-fashioned desserts. They are familiar, comforting and the kind of treat that disappears quickly from the pan.
They're great for bake sales, weekend baking or a quick dessert to take along to a game or family get-together. They also make a perfect addition to holiday cookie boxes or dessert trays. That gooey caramel layer always stands out!
If you're looking for more easy desserts that travel well, try my Salted Pretzel Scotcheroos or Double Mint Chocolate Cookies. Both are simple to make and always a hit wherever you bring them.
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Why You Will Love This Recipe
- Simple ingredients. Everything in this recipe is easy to find and most is probably already in your pantry.
- Quick to make. The base and topping are made from the same oat mixture, so you only have to mix once.
- Old-fashioned flavor. The chewy oats, buttery crust, and gooey caramel taste like something straight from a family cookbook.
- Just the right balance. The sprinkle of flake salt takes these from sweet to perfectly balanced. Every bite hits that salty-sweet spot.
Ingredients
Here are notes about some of the ingredients needed for this perfect dessert:
- Old-fashioned oats: Use old-fashioned oats for the best chewy texture. Quick oats will work in a pinch but give a softer result.
- Butter: Both salted or unsalted butter work fine here.
- Caramel bits: These are a huge time-saver compared to unwrapping caramels. If you only have wrapped ones, you can swap them in (you'll need about 40 pieces).
- Heavy whipping cream: You can substitute half-and-half or whole milk in a pinch, but the caramel layer will be slightly thinner and less rich without the heavy cream.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Additions: Stir a handful of chopped pecans, walnuts or chocolate chips into the top layer before baking for an extra twist.
- Chocolate drizzle: Once the bars have cooled, drizzle melted chocolate or chocolate chips over the top for a caramel-chocolate combo.
- Holiday spin: Sprinkle festive colored sugars or mini M&M's on top while the caramel is still warm for a fun, kid-friendly version that works great for cookie trays.
These bars have not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- 9-inch square baking pan: A metal or glass pan both work well. Lining it with parchment paper makes it easy to lift the bars out for slicing.
- Parchment paper: Lining your baking pan with parchment paper makes lifting the bars out for slicing super easy!
- Microwave-safe bowl: For melting the caramel bits with the cream. Use one that's large enough to stir easily.
Step by Step Instructions
STEP 1: Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper.
In a medium bowl, combine the oats, brown sugar, flour, baking soda, and salt. Stir until everything is well combined, then add the melted butter and mix until evenly coated.
STEP 2: Press half of the oat mixture firmly into the bottom of the prepared pan. Bake for 10 minutes.
STEP 3: While the crust bakes, add the caramel bits and cream to a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted.
STEP 4: Pour the melted caramel over the baked crust, then sprinkle the remaining oat mixture evenly over the top.
Return the pan to the oven and bake for 15 minutes, or until the edges are just starting to turn golden brown.
STEP 5: Remove from the oven and sprinkle generously with flake salt. Let the bars cool completely in the pan for about 2 hours.
STEP 6: Once cooled, lift the bars out of the pan using the parchment paper and cut into squares.
Expert Tips
A few simple ways to make these caramel bars turn out just right:
- Line the pan. Parchment paper makes it easy to lift the bars out and slice cleanly.
- Stir the caramel often. When melting in the microwave, give it a quick stir every 30 seconds so it stays smooth.
- Cool completely. The bars need time to set up before slicing. They'll be gooey if you cut too soon.
Game Plan 📋
Here's how I'd make these work on a busy weeknight or weekend baking day.
- Make Ahead: You can bake these up to two days in advance. Once cooled and cut, store them in an airtight container at room temperature.
- Pack it Up: These travel well for bake sales, team snacks or dessert tables. Stack them between pieces of parchment in a lidded container.
- Freezer Friendly: Slice, place in a freezer safe bag and freeze for up to two months. They thaw quickly for an easy treat anytime.
FAQ
Yes, quick oats will work, but the texture will be softer and a little less chewy. If you like a heartier bite, stick with old-fashioned oats.
No, wrapped caramels work just as well - you'll need about 40 pieces. Melt them the same way with the cream until smooth and creamy.
You can skip it, but the salt really helpsbalance the sweetness and makes the caramel flavor stand out. Even a light sprinkle of sea salt works in a pinch.Yes, iceberg lettuce or green leaf lettuce both work well. You could also use a mixture of lettuces if you would like.
Yes, just bake the bars in a 9x13-inch pan instead. The baking time may be a few minutes longer, so keep an eye on the edges for that golden brown color.
Storage
Room Temperature Storage: Store in an airtight container for up to 3 days.
Freezer Storage: Wrap bars individually or place in a freezer safe bag and freeze for up to 2 months.
More Recipes To Try
Looking for other recipes to make? Try these:
If you make these Salted Caramel Bars with Oatmeal, I'd love to hear how they turned out! ❤️
Leave a comment below or tag me on Instagram @heysnickerdoodle...especially if they remind you of something from your family recipe box too.
Recipe
Salted Caramel Bars with Oatmeal
Ingredients
- 1 cup flour
- 1 cup old fashioned oats
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter melted
- 11- ounce bag Caramel Bits
- ⅓ cup heavy whipping cream
- Flake salt
Instructions
- Preheat the oven to 350°F and line a 9-inch square baking dish or cake pan with parchment paper.
- In a medium sized bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir well to combine.1 cup old fashioned oats, ¾ cup brown sugar, 1 cup flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the butter to the oats mixture and stir to combine.¾ cup butter
- Press half of the oats mixture into the bottom of the prepared baking dish.
- Bake in the preheated oven for 10 minutes.
- While the bottom crust is baking, place the caramel bits and heavy cream in a microwave safe bowl. Microwave on high for 2 minutes, stirring every 30 seconds. Continue to microwave in 10 second intervals, stirring between each, until the caramels are fully melted.11- ounce bag Caramel Bits, ⅓ cup heavy whipping cream
- Pour the caramel mixture over the bottom crust and then sprinkle the remaining oats mixture over the top.
- Place back into the oven and bake for 15 minutes, or until the edges are starting to brown.
- Remove from the oven, sprinkle generously with flake salt and allow to cool completely, about 2 hours.Flake salt
- Pull the bars out of the pan using the parchment paper and slice into squares.
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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