Desserts | Recipes

Easy Caramel Bars Recipe

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These Easy Caramel Bars are about to make your snacking dreams come true. Just be prepared, you’re going to need to grab one for each hand. With just seven simple ingredients needed and less than 60 minutes of time, this simple caramel bars recipe is worth every second that ticks by on the clock.

The texture is a bit chewy with a perfect balance of sweet – and balanced between the right amount of delicious caramel sauce. 

easy Caramel Bars

Caramel Bars with Oatmeal Are My Favorite! 

I’ve been a fan of oatmeal since I was a little girl. There’s nothing quite like a bowl of hot oatmeal with some milk and brown sugar to let your belly know that the day is going to be great. 

And now that I know that caramel oatmeal bars are totally a thing, I can assure you that I’ll have no problem ending my day with one or two of these treats as well. Starting my day with oatmeal and finishing the day with oatmeal? Sounds like a deal to me. 

Why Make These Caramel Bars

  • Sweet and crunchy. There’s no better texture in your mouth than a bite of crunchy followed by sweet, sweet flavors. 
  • Fun to make. While the recipe is perfection, you can always add a fun few toppings to change things up! A drizzle of chocolate, some sprinkles, or even a bit of shredded coconut should do the trick. 
  • They keep getting better and better. Is it possible for desserts to be better the day AFTER you make them? You’re just going to have to test this theory out for yourself. 
Caramel Bars

Ingredients + Notes

(Ingredients at a glance, you’ll find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)

ingreddients in carmel bars
  • Flour – I use all-purpose flour for these simple caramel bars. 
  • Old-fashioned oats – Don’t use quick oats for this recipe as they’ll cook up to fast. You need the good old-fashioned oats like Grandma used to serve. 
  • Brown sugar – Just a little bit of brown sugar adds the perfect sweetness. 
  • Baking soda – Add a pinch! 
  • Salt – The recipe calls for unsalted butter but if you only have salted butter, you can use it and just omit this extra addition of salt. 
  • Unsalted butter – I always use unsalted butter for baking. 
  • Egg – Combines well with the butter for the binding agent. 
  • Caramel ice cream sauce – you can use homemade caramel sause instead of store bought.

How to make Caramel Bars

1. Preheat oven to 350 degrees Fahrenheit.

2. In a medium bowl, combine dry ingredients. Add melted butter and egg. Mix until combined, mixture will be crumbly but coated.

3. Add 2/3 of the mixture to a greased 7×11 inch baking pan. Firmly press mixture into pan. Bake for 15 minutes. Remove pan from oven and let cool for 3-4 minutes.

4. Spoon caramel ice cream sauce on top of baked oat mixture.

5. Crumble remaining oat mixture on top. Bake for 17 minutes.

caramel oat bars

6. Let cool completely before cutting into squares and serving.

caramel bars with oatmeal topping

Recipe Tips

  • Make sure that you let these caramel bars cool all the way before cutting into them. If you don’t wait, the caramel sauce will run out, which is the last thing you want. 
  • You can unwrap and melt caramels and replace the caramel sauce if you’d like, but my version is so much faster! 
  • I’ve tried out a few different types of caramel sauce and I prefer Smuckers, hands-down. 
  • If you’re worried about the bars sticking to the pan, line with aluminum foil or parchment paper. 

FAQ’S

How to store Caramel Bars

The easiest way to store these Caramel bars is to wrap them in plastic wrap and store them in an airtight container. You can store them at room temperature or in the fridge for up to a week. 

Storing in the fridge will make the caramel sauce a bit thicker, too! Try storing them both ways and see what you prefer. 

Can you freeze these Caramel Bars?

Yes, Once the bars are cool, cut them into squares. Place parchment paper between the bars and then store them in an airtight container or freezer bag for up to 3 months.

Can I use Caramel candies instead of Ice cream sauce?

Yes, you sure can! The easiest way to do this is to unwrap candies from a 10 oz bag of soft caramel candies. (or use caramel bits) Then you just need to combine the caramels and 1/3 cup evaporated milk in the top part of a double boiler. Cook over hot (not boiling) water until caramels are melted. Spoon melted caramel on top of baked oat mixture.

Variations

  • Add chocolate chips and/or finely chopped nuts over the ist layer before caramel sauce.
  • Use caramel candies or Caramel Bits instead of ice cream sauce.
  • Add shredded coconut to top
caramel bars with oatmeal

More Delicious Desserts

Made these caramel bars?

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caramel bars recipe

Easy Caramel Bars

  • Author: Jamie Sanders
  • Prep Time: 20
  • Cook Time: 32
  • Total Time: 52 minutes
  • Yield: 12 bars
  • Category: desserts
  • Method: oven

Description

These easy caramel bars only require seven simple ingredients and less than 60 minutes of time – perfect for a quick and delicious snack!


Ingredients

Units
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (12 teaspoons or 1 1/2 sticks) unsalted butter, melted
  • 1 egg
  • 1 cup (12.25 ounce can) caramel ice cream sauce

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, combine dry ingredients. Add melted butter and egg. Mix until combined, mixture will be crumbly but coated.
  3. Add 2/3 of the mixture to a greased 7×11 inch baking pan. Firmly press mixture into pan. Bake for 15 minutes. Remove pan from oven and let cool for 3-4 minutes.
  4. Spoon caramel ice cream sauce on top of baked oat mixture. Crumble remaining oat mixture on top. Bake for 17 minutes.
  5. Let cool completely before cutting into squares and serving.


Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 372
  • Fat: 16
  • Carbohydrates: 48
  • Fiber: 2
  • Protein: 8

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One Comment

  1. I am so anxious to make these. They sound delish! Thanks for the recipe.