Salted Caramel Chocolate Bars

Jenny Simque: "Delicious overall, but I've made these twice with…" Read More


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups quick cooking oats
  • 1 1/4 cups light brown sugar
  • 1 cup butter (Regular, melted)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 1/4 cups semi sweet chocolate chips
  • 19 ounces caramel topping (Butterscotch, if you can’t find butterscotch topping – regular caramel topping is fine too. I find the 16oz jar of caramel topping works well too, mixed with 5 Tbs. of flour.)
  • 6 tablespoons flour
  • 1/4 teaspoon coarse kosher salt (or Coarse Sea Salt)
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    Jenny Simque 3 years ago
    Delicious overall, but I've made these twice with different results and I'm now remembering why....the crust is waaay too thin to support the amount of caramel called for- 19 oz. is over 2 CUPS, which is a LOT. The crust recipe as written is much better suited, quantity-wise, for a 9x9 pan, and the caramel reduced to about 1 cup or so. I made with slightly less than called for and it was SWIMMING in caramel. When I made it with less caramel in the smaller pan, it looked like the picture and tasted absolutely delicious.

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