Caramel Oatmeal Chocolate Chip Bars are thick, chewy cookie bars filled with the most decadent ingredients, and an irresistible crunchy topping.

They are so good, it’s hard to stop at just one. Perfect in the fall, these caramel oatmeal cookie bars will shine as a dessert any time of the year!

Caramel oatmeal chocolate chip bar on a white plate
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We were first introduced to these bars when we dined at local favorite, Ingredient in Kansas City. Chris couldn’t resist their caramel oatmeal cookie bars.  

I recreated this magical treat, and not to toot my own horn… but they’re amazing. Fortunately they’re incredibly quick and easy to make, too!

They’re made with a thick oatmeal cookie base, topped with a layer of chocolate and creamy caramel and crumbly topping that browns to perfection.

The result is a decadent, easy-to-serve dessert that you can take to tailgates and bonfires or serve hot and a la mode for an evening entertaining at home!

I love cookie bars like Sugar Cookie Bars and Chocolate Chip Salted Caramel Cookie Bars because they’re quicker and easier than having to make individual cookies.

Not to mention, every bite is like the deliciously chewy center! Instead of dropping dough onto cookie sheet after cookie sheet and spending your afternoon baking, you just drop it all into a 9×9 baking dish and slice!

What could be better? Let’s learn how to make these fabulous treats!

Caramel oatmeal chocolate chip bars baked in a gold baking pan, sliced for serving.
  • Easier than trays of individual cookies
  • They’re thick, chewy and delicious
  • Quick and easy
  • Versatile – you can serve warm for a decadent dessert or at room temperature on the go!
Caramel oatmeal chocolate chip bar on a white plate

Ingredients and Substitutions

  • Caramels – Pre-wrapped caramels tend to melt the best yielding the creamiest caramel filling.
  • Heavy Cream – Also known as whipping cream to make the caramel sauce rich and decadent.
  • Butter – Salted or unsalted.
  • Brown Sugar – Adds great caramelized flavor and sweetens the bars.
  • Flour – All purpose flour makes the cookie base and crumb topping.
  • Oats – Rolled oats for added texture.
  • Baking Soda – The leavening agent.
  • Chocolate Chips – Semi-sweet or milk chocolate, your choice!

Variations

  • Add chopped nuts – walnuts or pecans are delicious in these bars.
  • Use dark chocolate to make these even richer.
Caramel oatmeal chocolate chip bars baked in a gold baking pan, sliced for serving.
A variety of gold cake pans, loaf pans and muffin baking pan sizes laid out on a marble surface.

Tools to Use

  • 9×9 baking pan
  • Parchment Paper
  • Spatula (for spreading caramel)
  • Mixing Bowls
  • Saucepan

How to Make Caramel Oatmeal Chocolate Chip Bars

  1. Prep – Preheat oven and line baking dish with parchment paper for easy cleanup.
  2. Make Crumble Topping – In a small bowl combine flour and brown sugar.
  3. Make Caramel Sauce – In a medium saucepan melt caramels and heavy cream.
  4. Make Cookie Bars – Combine butter, brown sugar, flour, oats and baking soda. Press 3/4 of the bar mixture into parchment lined 9×9 baking dish and bake, reserving remaining 1/4 of cookie dough for the topping.
  5. Top – Sprinkle with chocolate chips and cover with caramel sauce.A layer of chocolate chips on a gold pan of cookie bars Melted caramel pouring over chocolate chips in a pan of cookie bars A spatula spreading melted caramel onto cookie bars in a gold pan
  6. Now, make the topping by combining the flour and brown sugar with the remaining 1/4 of cookie dough you didn’t use for the base. Add across the top of the bars. A spoon dropping an oatmeal topping onto a pan of cookie bars Caramel oatmeal chocolate chip bars in a gold baking pan on a stovetop.
  7. Bake – Bake until golden brown, as directed, and cut while warm.
Caramel oatmeal chocolate chip bars baked in a gold baking pan.

Tips

  • Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the slider in the recipe card.
  • Learn all about traditional baking pans sizes here.
  • Alternatively, you can make thicker bars by using an 8×8 baking pan. Just watch your baking time as they might take longer to complete with a thicker layer of cookie dough.
  • Line your dish with parchment for easy cleanup.
  • Cut while warm for easy removal.
Caramel oatmeal chocolate chip bars baked in a gold baking pan.

Serving Suggestions

Caramel oatmeal chocolate chip bar on a white plate

Shortcuts

  • Use Caramel Sauce – Simply eliminate caramels and heavy cream.
  • Use Store-Bought Cookie Dough

How to Store

  • Room Temperature – Store, tightly covered for up to 4-5 days.
  • Refrigerator – Store these caramel oatmeal bars in the refrigerator in an airtight container for up to a week.
  • Freezer – Yes, you can freeze these caramel oatmeal bars! Simply wrap tightly in an airtight container or plastic wrap, and freeze for up to three months.

Dietary Considerations

  • Gluten Free – Make oatmeal chocolate bars gluten free by substituting with gluten free flour.
  • Nut Free
Caramel oatmeal chocolate chip bars baked in a gold baking pan, sliced for serving.

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More Dessert Inspiration

Caramel oatmeal chocolate chip bar on a white plate
5 from 3 votes
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Caramel Oatmeal Cookie Bars (Mountain Bars)

Thick and chewy bars filled with oats, chocolate chips and caramel for the perfect bite, every time!
Prep: 10 minutes
Cook: 27 minutes
Total: 37 minutes
Servings: 12
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Ingredients  

Topping

Caramel Sauce

  • 28 caramels unwrapped
  • ½ cup heavy cream

Bars

Instructions 

  • Preheat oven to 350°F and line 9×9" pan with parchment paper or grease.
  • In a small bowl, combine flour and brown sugar to make topping. Set aside.
  • In a saucepan over low heat, combine caramels and cream. Stir frequently until smooth. Set aside.
  • Meanwhile, in a large mixing bowl or stand mixer, combine melted butter, brown sugar, flour, oats and baking soda.
  • Transfer just 3/4 of the mixture to the pan, and pat mixture in to fill. Reserve remaining 1/4 of the batter for the topping.
  • Bake 10 minutes.
  • Remove and top with chocolate chips followed by caramel sauce.
  • Create topping mixture by combining the topping ingredients (flour and brown sugar) with remaining 1/4 of oatmeal batter. Spread across the top of the caramel and chocolate chips.
  • Bake 15 minutes. Remove and allow to slightly cool before transferring. Cut and remove while warm.

Julie’s Tips

Substitutions and Variations

  • Caramels and Heavy Cream – Eliminate to substitute with caramel sauce for a quick shortcut.
  • Butter – Salted or unsalted.
  • Chocolate Chips – Semi-sweet or milk chocolate.
  • Alternatively, you can make thicker bars by using an 8×8 baking pan.

Tips

  • Line your dish with parchment for easy cleanup.
  • Cut while warm for easy removal.
Calories: 456kcal | Carbohydrates: 65g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 259mg | Potassium: 132mg | Fiber: 1g | Sugar: 47g | Vitamin A: 542IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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3 Comments

  1. They’re pretty amazing! However, I do post a lot of Weight Watchers recipes/substitutes, so keep checking back!

  2. Looks yummy. I’ll have to pin it for a week I have more points. Oh WW you keep me good.