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oatmeal caramel and chocolate overload bars

(2 ratings)
lovevanilla avatar
Recipe by
Linda Gable
@lovevanilla
Powell, OH

This recipe is my own version of the Pillsbury Bake-Off winning recipe for Oatmeal Carmelitas. They are delicious at room temperature, chilled (for a firm, chewy treat), or warm with a scoop of ice cream. These bars are truly the ultimate in decadence! Warning...these bars are extremely rich, so they may not be for everyone. I often reduce the amount of butter or chips. My preference is to make the bars with all dark chips. Enjoy!

(2 ratings)
cook time 30 Min
method Bake

Ingredients For oatmeal caramel and chocolate overload bars

  • CRUST/TOPPING
  • 2 c
    all purpose flour
  • 2 c
    quick or old-fashioned oats
  • 1 1/2-2 c
    brown sugar, firmly packed (amount is to taste for sweetness)
  • 1 tsp
    baking soda, optional if reduced sodium is desired
  • 1/2 tsp
    salt, optional if reduced sodium is desired
  • 1-3 tsp
    pure vanilla extract (amount is to taste for flavor)
  • 2 stick
    unsalted butter, softened
  • FILLING
  • 1 (17 oz.) jar
    mrs. richardson's butterscotch caramel topping
  • 1 (11 oz.) pkg
    ghiradelli dark or semi-sweet chocolate chips
  • 1 (11 oz.) pkg
    ghiradelli white chocolate chips or another package ghiradelli dark or semi-sweet chocolate chips
  • 1/2-1 c
    chopped nuts of choice, optional (amount used is personal preference)

How To Make oatmeal caramel and chocolate overload bars

  • 1
    Preheat oven to 350 degrees (325 degrees for glass or dark non-stick pan). Lightly grease 9x13 inch pan.
  • 2
    In large bowl, blend all crust/topping ingredients until crumbly. Press half of the crust mixture into pan. Carefully spread caramel onto crust with offset spatula.
  • 3
    If using more than one type of chocolate chip, empty chips into small bowl and mix together to combine (this step is not necessary, but does ensure an even distribution). Sprinkle chocolate chips over layer of caramel topping. Sprinkle optional chopped nuts over chocolate chips. Distribute remaining crust/topping over chocolate chips and optional pecans by pinching off portions and evenly distributing. It's okay if the filling shows through the topping in parts.
  • 4
    Bake 25-30 minutes or until lightly browned. Cool bars enough to put pan in refrigerator. Chill in refrigerator several hours or until caramel and chocolate layer is set. If filling is not firm enough before cutting, the bars will be messy to cut and may not retain their shape or look as attractive when served later. After caramel and chocolate layer is set, it is helpful let bars come closer to room temperature before cutting (when chilled, the cold caramel and chocolate can be difficult to cut). Enjoy!
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