I created the world’s gooey-est and stickiest bars when I made these. Or at the very least, the gooey-est bars I’ve ever made, and I’m not complaining. That’s what soap and water is for.
There are only good things that can come from melting butter, brown sugar, caramels, and cream.
Add lots of vanilla extract and chocolate for good measure.
When I received these caramel squares from Oh! Nuts, I had a few ideas for bars that would incorporate melted caramels.
I prefer making bars to cookies because bars are much faster and less fussy to make.
And I prefer these bars to anything I’ve eaten so far in 2012.
To say these are rich is an understatement. The melted caramels and cream, the butter, the chocolate seeping through each bite. Call Ina Garten and let the woman who cooks with a pound of butter like it’s a tablespoon know that these bars will give her a run for her butter money.
I really can’t convey how dense they are. Each one is like holding a little lead weight.
When I gave Scott the small 8-by-8-inch pan to hold, he thought I had lined it with heavy metal objects. I assured him that it wasn’t a stunt pan; just all the good stuff which is that heavy.
He also thought I put alcohol in them because they have so much depth of flavor. He thought it was another rum cake special, but no. I attribute the depth of flavor to the caramels.
I also added a copious amount of vanilla extract to them, allowing the vanilla flavor to not only stand up to, but really complement, the caramels. Too often vanilla gets lost, but not in these.
I assure you that you will want to get lost with one of these.
Make sure your gym membership is active or your running shoes are laced. You may want to get a little exercise after these.
Be forewarned: these are sticky and gooey and you should probably store them in refrigerator or freezer. You may also want to eat them with a fork.
Yes these are sweet, but they’re not as sweet as they are fatty dense, rich, thick, heavy.
You will be able to feel the butter on your lips after you get done taking a bite and every once in awhile, that’s a-okay. Knowing that the high butter content of your latest dessert does double-duty for chapped lips is always a winning feeling.
If you’ve had a bad day, a PMS day, want to butter up (literally) your spouse before you ask them to take you to Bora Bora or impress friends ‘n fam at parties, make these.
Guests may need to use forks unless you pet names like Aunt Susie Sticky Fingers and Uncle Bobby Butter Fingers are acceptable among party-goers.
The oozing chocolate.
The drippy caramel cream sauce.
These will make you close your eyes, savor each bite, and the world will just.stop.while.you.chew.
Ahhh….
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Caramel and Chocolate Gooey Bars (Gluten-Free with Vegan option)
Ingredients
- ¾ cups butter, melted
- 1 ½ cups whole rolled oats
- ¾ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ cup all-purpose flour, optional*
- 1 teaspoon vanilla extract + 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 35 caramel squares, or 2 cups caramel sauce
- ⅔ cup half-and-half or cream
Instructions
- Preheat oven to 350F and line an 8 x 8-inch baking pan with aluminum foil, allowing for overhang (do not make this recipe unless you line your pan with foil) and spray the foil down very well with cooking spray.
- In a large microwave-safe bowl, melt the butter.
- To the melted butter add the oats, brown sugar, baking soda, flour*, one teaspoon vanilla, and stir to combine.
- Pour just over half the oat-butter mixture (about 60%, eyeball it) into the bottom of the prepared baking pan, spread it evenly with a spatula, and bake for 9-10 minutes. The mixture will bubble up and foam considerably while baking. Watch it closely and the sides will show a bit of browning at about 9-10 minutes.
- Remove pan from oven and let it rest and cool for 3 minutes, and then sprinkle the chocolate chips over the top in an even layer.
- While the mixture is baking, unwrap the caramels and place them in a medium-sized saucepan that’s been sprayed with cooking spray.
- Add the cream to the caramels and melt over medium-high heat, stirring nearly continuously to prevent scorching or boiling. It may take 5 minutes for caramels to completely melt.
- After mixture has melted, is smooth and combined, turn off the heat and add one teaspoon of vanilla, using caution because the vanilla will likely bubble up a bit, and stir to incorporate.
- Pour the melted creamy caramel mixture over the top of the oat mixture that has been topped with chocolate chips. It will be very soupy, this is fine.
- Take the remaining half (40%) of the oat-butter mixture and sprinkle it as evenly as possible over the top, using a spatula to gently spread the oats within the “caramel soup”.
- Place pan on top of a cookie sheet as a precaution for spill-over and bake for 14-16 minutes more, or until sides of the mixture are beginning to brown (Look closely in order to discern “browning edges” from the overall brown color of the caramel mixture when it’s baking; they’re very similar but distinct enough to differentiate). The mixture will be bubbling quite intensely while baking and watch it for signs of spilling over.
- Remove pan from the oven and allow it to rest and completely cool on the countertop before attempting to slice the bars (at least two hours) or you can expedite the process by placing the pan in the freezer or refrigerator until sufficiently cool enough to slice (but not frozen).
- Store bars in an airtight container in the refrigerator, or freezer, and freeze extras for up to 3 months. I stored these bars in the freezer because they were so gooey and they never froze solid (all that butter).
Notes
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
If you’re a fan of caramel, I recommend:
Caramel Apple Bars (GF with Vegan adaptation)
Caramel Maple Pumpkin Pie Smoothie
Raw Vegan GF Caramels (sandwich style with peanut butter in the middle)
Caramel Peanut Butter and Apricot Jelly Bars (GF with Vegan adaptation)
Happy unwrapping.
Do you like caramels?
I love them and all things caramel-flavored.
What’s one of the last really rich and dense desserts or other foods you’ve had?
Sometimes I want something airy and light like popcorn or angel food cake. Sometimes I want a lead balloon. Today was the later.
Thanks for the Babycakes Cupcake Maker and Cookbook Giveaway entries.
These look simply amazing, another fabulous dessert recipe! Caramel is awesomely addictive, probably a good thing I haven’t had it in awhile. The most rich dessert I’ve had recently was a raw chocolate cake that was solid nuts, dates, and cacao.
I do love caramels…in fact, for many years I was a self-proclaimed caramel disliker…not sure why, I had never really tried it! unfortunately for my teeth, I discovered my love for caramel in 2008 – in college, no doubt…along with finding my love for Ina…and let’s not let her in on this secret (your AWESOME recipe) for I think she’d be crushed…I feel like she lives in her Hamptons bubble and even the slightest wake-up call to reality for her would send her on a butter bender…and we couldn’t have her upset like that ;)
Lol at your Ina comments…Hamptons Bubble, you mean a $200 floral arrangement and $200 worth of cheese for you and your spouse for dinner on Tues nite isn’t normal? :)
Okay, I thought the chocolate caramel bars I make (https://sleepeybearsspot.blogspot.com/search/label/taste%20test?updated-max=2009-11-20T20:59:00-05:00&max-results=20&start=29&by-date=false) were gooey…but yours definitely earn the gooey crown. I am going to have to try these, to see what the general combination tastes like with less oats and flour. =)
Sorry, wrong link – https://sleepeybearsspot.blogspot.com/2008/11/ooey-gooey-deliciousness.html. =)
Wow they look pretty awesome.
These look so wonderfully gooey! I do love those little caramel squares – they are so rare to have. This is not helping me on my ‘get back on track’ day! :)
I haven’t eaten anything caramel flavored in a long time. I never know if there is gluten hidden in it, so I don’t seek it out often. Which is ridiculous because caramels are awesome! Although, thank you for reminding me about your raw caramels. Those are divine!
oh girl, let’s go to bora bora.
how did you know that is one of my favorite places?
you and I have this love of the sun eh?
Have you heard of Necker Island? Let’s go there too!
Ive heard of Necker Island and the closest I’ve been to the BVI is the USVI, St Thomas & St John and if you’ve been to Bora Bora, you can be my tour guide…how fun would THAT be?!! Omg :)
Those look insane. And I love your comment about Ina Garten…it seems like she and Paula Deen are competing to see whose cooking uses more butter! Clearly not necessary!
Too funny, I almost reference Paula Deen, too, in my little joke :)
Love caramel and these look fantastic!
Those cookie bars look insane! I think my mouth is watering over them!!! I haven’t had a decadent dessert in a while and I think its time!
It’s time!!
You had me at caramel! I love this. Pinned-so I can make it and probably the whole pan by myself!
Thanks for pinning and I always drool over your stuff…and your photography! And could re-pin absolutely everything that comes out of your kitchen :)
Holy moly those look gooey!!!! Yum Averie, I could definitely go for a few now :)
You deserve it!
Ahhh I die when I come here. I come here knowing I can’t sink my teeth into any of these goodies quite yet when clearing my dang skin, but i can peek and pretend….for that, I love you!
Caramel is my FAV!
xxoo
I’ve read everything from sugar is bad for your skin to it has no bearing on your skin…whatever the case, good luck getting to the bottom of it!
mmmm those look to die for! So gooey and yummy, great recipe!
OH….MY……I WANT!!!!! :)
all of your desserts look SO amazing! Does your family eat them all or are some donated (like to your husbands work like i do with extras!)? There are always so many recipes I want to try, but my belly only has so much room, haha!
Well this made a small 8×8 pan and like I mentioned here yesterday
https://www.loveveggiesandyoga.com/2012/02/coconut-oatmeal-toffee-cookies.html
I always try to cook in small batches for that reason….we don’t “need” it all. For the most part we do eat it all, but donate if there’s things piling up faster than we can eat it :)
Look. At. Those. OMG.