Caramel-Chocolate Oatmeal Bars {Caramelitas!}

CATEGORIES: Bars and Brownies, Sara

Caramel Chocolate Oatmeal Bars from OBBNot to be one of those people who freaks out and makes a huge deal when they’re sick and feels the need to tell EVERYBODY about their miserable existence…but oh my gosh, I had a really, really, miserable existence this past week.  I was more sick than I can remember being in years.  While I was trapped in my bed for days on end I had a stack of food magazines on my night stand, and every time I’d pick one up, I’d put it back down just as fast.  Food itself bothered me.  And it wasn’t that it was making me feel sick, I was just completely disinterested.  My husband cooked an amazing Easter dinner and I couldn’t care less about not eating it.  My house was full of Cadbury Eggs and Reeses PB cups and I didn’t even sample one.  And the crowning jewel of my apparent stint with insanity?  6 boxes of Girl Scout Cookies showed up and I ate one.  ONE.  (That’s when I told my husband I thought it was time for a CT scan or something) I subsisted on toast and popsicles for several days and then it hit me.  Do people live like this all the time?  Are there people who don’t wake up and have the first thing that goes through their head be what they’re going to eat that day?  Are there people in the world that really don’t care if there are Cadbury Eggs on the counter or Girl Scout Cookies in the pantry? Or who don’t have recipes rolling around in their brains on a never-ending loop?  I’ve heard they exist, but after my week here’s one thing I now know for sure:  I’m not one of those people.  Boy am I glad to have my foodie-brain back again; I missed it.  To celebrate, we’re making these:

Oatmeal Caramelitas from Our Best Bites

These classic bars take soft cookie dough and sandwich it together over chocolate and caramel.  You really can’t go wrong there.

We start off with normal ingredients for a soft, sweet cookie.

1 Peanut Butter Cookie Ingredients

Mix up an easy batter

Soft peanut butter cookie dough

and throw some oats in there.  (PS: raise your hand if you want to stick your finger in that.)

Cookie dough with oatmeal

You’ll need to divide the dough at this point.  Sometimes when a recipe tells you to remove half, or a third of a mixture it can be a little tricky, so here’s a little tip.  Press your dough into an even layer and then score it with your spatula.  That will ensure you’re taking out as much as you’re supposed to.

Divide cookie dough in thirds

In this case, it’s 2/3 of the mixture, and we’re going to press it into the bottom of a foil-lined pan.  One thing I love about this recipe is that it’s written for a 15 x 10 inch pan.  I got a pan that size for a gift a few years back and at first I wasn’t sure what I’d do with it, since I usually need 9×13″ pans.  But this pan has become one of the most-used dishes in my kitchen.  You can see in the photo below that it’s just a little bit bigger than a 9×13″.  I often use it when I know I need to stretch a recipe just a little bit to feed more people, but I don’t want to double it.  You can buy sheet pans in 15×10 as well, and that works great for this recipe, too.  If you don’t have a 15×10, just use something close.  You could probably put all of this in a 9×13 as well, but they’ll be pretty thick, and  you might have to bake them a bit longer.  If someone tries it, make sure to let us know in the comments how they turn out!

Pan Dimensions

Drop chunks of dough on the bottom of the pan and then press it into an even layer.

Pressing Dough into Pan

Next, sprinkle on a layer of chocolate chips.  I like mini chips because they distribute better, so if I just have regular chips I give them a quick, rough chop.

Chopped Chocolate

And also a few chopped pecans or walnuts.  You can leave the nuts off if you want to (or need to) but I do really love the texture and flavor they add, and I like to toast mine first.  I did half and half in my photo below- that works too!

Dough Layered with Chocolate and Nuts

Now, let me introduce you to another one of my favorite things:

Peter's Caramel

A lot of recipes for caramelitas call for jarred caramel sauce and in this one we’re using real caramel.  I used to almost avoid recipes that called for caramel because I’m not a huge fan of the little Kraft caramels and it seemed like good ones were hard to find and I certainly wasn’t about to make caramel to then go and use in another recipe.  Then I discovered Peter’s Caramel.  It comes in 5lb blocks. That’s 5 pounds of buttery deliciousness at your fingertips.  You may be asking yourself what you’d possibly do with 5 pounds of caramel, but that’s the great thing.  You just wrap it up and store it in your pantry and cut off pieces when you need it.  And if you have 5 pounds of caramel in your pantry you will suddenly think of all sorts of things to do with it.  It stores great and lasts a long time and it’s perfect for cooking and baking.  Peter and I are so close we sometimes have quiet moments together in the pantry when no one is looking.

Peter's Caramel Opened

Those of you in the SLC area, you can run into Orson Gygi’s and grab a loaf of Peter’s caramel, and those of you not in SLC, you can order it online.  It’s really high quality caramel and you can melt it with different amounts of evaporated milk to make it thinner or thicker for all kinds of uses.  I highly recommend it.

for this recipe I cut up about 9 ounces and melted it with just a few tablespoons of regular milk until it was creamy and smooth.

Chopped Caramel

And that pours right on top of our chocolate and nuts.

pouring caramel sauce

Then we take the remaining reserved dough and sprinkle it on top and pop the pan in the oven for about 20 minutes.

Topping on Caramel Oat Bars

The two cookie layers bake up soft, sandwiching the caramel and chocolate in the middle.  On the top, little bubbles of caramel peek through the cookie cracks.

Baked Caramel Oatmeal Bars

After they’re cooled, you can just lift up the foil to remove the whole sheet of bars and cut them into squares.  Make sure to let them cool first; that’s the hard part!

Yummy Oatmeal Caramelitas from Our Best BitesSweet, gooey, caramely, chocolaty, squares.

Sweet Caramelitas from Our Best Bites






  1. These look wonderful! I need to ship some cookies as part of a care package to a college student. Do you think these would hold up well in the mail for a day or two?

    1. Yes! I think these would be perfect for mailing. I’d wrap them well in plastic and then place them in a disposable plastic container. That will keep them fresh and in tact, but they’re pretty sturdy, so they should arrive just fine. Do you need my address?? 😉

  2. My favorite line of your post: “Peter and I are so close we sometimes have quiet moments together in the pantry when no one is looking.” Hahaha! I have quiet moments with Nutella and graham crackers. 😉

    Seriously, these look amazing. Can’t wait to try!

  3. I have a similar recipe that is one of my all-time favorites. That block of caramel looks dangerously delicious. It would be a serious problem in our house because either my son, who is named Peter, would take the label way too literally and not share it, or I would have way too many quiet moments with it in the pantry and there would be none left for cooking or sharing or anyone else’s quiet moments. I’m pretty sure I could gain 5 pounds just thinking about that block. Yum!

  4. My Grandma has a very similar bar recipe that is always a hit. Hers uses Kraft caramel squares. It was always torture peeling the wrappers off and not sneaking any for yourself!

  5. Darn you Sara Wells. DARN YOU. I do not need 5 lbs of caramel. I do NOT NEED 5 lbs of caramel.
    Okay, I gotta go to the store.

  6. WOWZA! Who knew you could get quality caramel by the 5 pounds-ful? I will be hitting up Orson Gygi for sure! (Love that store!) These bars look absolutely delish and perfect for my hub who looooves caramel! Thanks!

  7. that block of caramel looks awesome… the caramel in the netherlands isn’t quite as good as in the U.S. It always ends up tasting like penuche fudge – which isn’t bad but it’s not the same when you want the American kind. I think I’d have to just use rolo’s in a recipe like this.

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