salted chocolate caramel bars
salted chocolate caramel bars

Salted Caramel Chocolate Bars

Posted by alisamanjarrez on Jun 29, 2010

Ingredients

1 1/2 c. all purpose flour

1 1/2 c. quick cooking oats

1 1/4 c. light brown sugar

1 c. regular butter, melted

1/2 tsp. cinnamon

1 tsp. baking soda

1 1/2 c. semi-sweet chocolate chips (or more!)

1 19 oz. butterscotch caramel (you can adjust the amt of flour if you can only find a 16 oz. jar - not all stores carry butterscotch, so plain caramel works too)

6 Tbs flour

1/4 tsp coarse kosher salt or coarse sea salt

Instructions

Preheat oven to 350 degrees. Grease sides and bottom of 9 x 13 glass baking dish.

Combine flour, oats, sugar, butter, cinnamon and baking soda in a large mixing bowl. Press 1/2 of the mixture into the baking dish and bake for 10 minutes.

Pour caramel topping into a medium sized bowl and stir in the 6 Tbs. of flour to a thick consistency.

Pull baking dish from the oven, sprinkle chocolate chips over crust, then add caramel mixture (pour evenly). Sprinkle the course salt over the topping. Mmm...you'll be able to taste the salt in there later!

Crumble the rest of the crust mixture evenly over the caramel topping. Don't press it, just pat over and bake for another 20 minutes.

Okay - in order to get the right consistency, you MUST let it cool completely. If you're too impatient and like gooey-ness, enjoy with ice cream. However, when it does cool, the consistency will be like a chewy granola bar, and then you can cut it into bars. Before it cools completely, you may want to sprinkle a little course salt on top.

Seriously, these are delish!

 

 

 

 

 

 

 

 


2 Comments

Comments

just a test image

NerdMom  |  Wed, 2010-06-30 17:35

Is that carmel/butterscotch an ice cream topping? Not familiar with any other butterscotch in a jar. But these look super yummy and easy!

just a test image

alisamanjarrez  |  Wed, 2010-06-30 20:47

Yes, that's it! Let me know if you make them. I did it with reg caramel topping when I posted this recipe, but for my next batch I'm using the butterscotch, so I'm interested to see how the taste difference will be. Testing is such work :)