Oatmeal Chocolate Caramel Bars Recipes

Steps:

• Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
• To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool.
• To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy.
• Add the flour, baking soda, and 1 3/4 cups of the oats and blend well.
• Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust.
• Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
• In small bowl, mix caramel topping and 1 tablespoon of the cake mix; set aside. In large bowl beat remaining cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 cup oat mixture. Using a piece of plastic wrap on crumb mixture, press remaining oat mixture in bottom of pan; remove plastic wrap. Bake 14 to 18 minutes or until light golden brown.
• Sprinkle chocolate chips and walnuts over hot crust. Drizzle caramel mixture evenly over chocolate chips and walnuts to within 1/2 inch of edges. Crumble reserved oat mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. Using foil to lift, remove bars from pan. Remove foil. For bars, cut into 6 rows by 4 rows. Store covered.

Steps:

• Preheat oven to 350°F.
• Combine all crumb ingredients in a large bowl, stopping after adding the salt. Beat at medium speed until mixture is crumbly (about 3 minutes). Reserve 1 cup of crumb mixture.
• Press remaining crumb mixture into bottom of a 13x9 inch pan. Bake for 10 minutes.
• Combine milk and caramels in a saucepan. Cook over medium low heat, stirring occasionally, until mixture is creamy.
• Sprinkle partially baked crust with 1 cup chocolate chips and 1/2 cup chopped pecans.
• Pour caramel mixture evenly over chips and nuts. Sprinkle evenly with reserved crumb mixture and pat lightly.
• Bake for 18-22 minutes or until caramel is bubbly around the edges.
• Cool completely. Melt the remaining cup of chocolate chips and spread over the top. Sprinkle with remaining nuts and pat lightly.
• When chocolate hardens, cut into bars.

Steps:

• Cut butter into cookie mix in bowl until crumbly.
• Press into bottom of greased 9 x 13-inch pan, reserving 1 cup.
• bake at 350 degrees for 12 minutes.
• Sprinkle with chocolate chips.
• Melt caramels in evaporated milk saucepan, stirring constantly.
• Pour over chocolate chips.
• Sprinkle reserved crumb mixture. bake for 15 minutes longer.
• Cool completely, apprx. 1 hour.
• These are generous sized servings.If you cut the squares smaller, you can get more servings.

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

Steps:

• To a saucepan over low heat, add the caramels and milk; cook and stir constantly, until caramels melt; set aside.
• In a mixing bowl, add flour, oats, brown sugar, soda, and salt; stir to combine.
• Add the egg and butter; stir until mixture is crumbly.
• Press half of the oatmeal mixture into a greased 13x9 inch baking dish.
• Bake at 350° for 10 minutes.
• Sprinkle chocolate morsels and pecans evenly over the top; pour caramel mixture evenly on top.
• Sprinkle with remaining oatmeal mixture.
• Bake for 20-25 minutes.
• Let cool and cut into bars.
• Chill 8 hours.

Steps:

• Preheat your oven to 350˚F (175˚C).
• In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
• Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
• Pour about ½ of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other ½ of the oat mixture for later.
• Pour two cups (350 grams) of chocolate chips over the oat mixture and spread them out evenly. Save the ½ cup (85 grams) for the top.
• In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
• Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
• Pour the rest of the oat mixture over the caramel and spread out evenly.
• Add the other ½ cup of chocolate chips on top.
• Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
• Enjoy!

Steps:

• Preheat oven 350°F and line a 9x13 pan with parchment paper.
• In medium bowl whisk together flour, baking soda and salt.
• Using electric beater beat together butter, brown sugar and vanilla until creamy. Scrape down side of bowl. Beat in flour mixture, mix in oatmeal. Using floured hands press about 2/3 of the mixture evenly into pan.
• Bake until deep golden brown around edges, about 25 minutes.
• Add 1/2 of the milk chocolate (caramilk bars) into remaining oatmeal mixture, mix well with your hands.
• Remove base from oven when baked. Evenly drizzle condensed milk over the hot base. Sprinkle with remaining caramilk and choc chips. Crumble remaining oatmeal mixture over top (will not cover completely).
• Bake until topping is deep golden brown and edges are bubbling, about 25-27 minutes.
• Cool in pan on rack, cut into bars store in an airtight container.
• Makes 30 bars. This came from Chatelaine magazine.

Steps:

• Preheat oven to 350 degrees.
• Spray 15 by 10 baking dish with nonstick. Combine the oats, 1 and 1/2 cups of the flour, brown sugar and baking soda. Add butter; mix until crumbly. Set aside 1 cup of oatmeal mixture. Press remaining amount of oatmeal mixture into and even layer on bottom of baking dish. Bake for 15 minutes.
• Combine caramel topping and remaining 1/4 cup flour in a small bowl and whisk until smooth. Drizzle over oatmeal crust; carefully spread to edges.
• Combine pecans and remaining crumb mixture. Sprinkle over caramel layer. Then evenly sprinkle mixture with mini chocolate chips. Bake 15 to 18 minutes or until golden and bubbly.

Steps:

• Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
• Remove from oven and sprinkle on enough chocolate chips to cover.
• Then top with caramel mixture, then remaining oatmeal mixture.
• Bake another 15-18 minutes.
• Cool and cut.