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Chocolate Caramel Bars

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Member since 2009
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Serves 4 1/2 dozen | Prep Time | Cook Time 25 minutesw

Why I Love This Recipe

These are just sooooo good... you can't just eat one... really!! I got the recipe from the Taste of Home 2000 Annual Cookbook pag.128.

I followed recipe to the T except baked for about 25 minutes-waiting to get golden color. Allowed to cool for almost 2 hrs. Chocolate filling was very gooey so allow to cool the full 2 hrs to make it easier to cut in squares. Cut small squares instead of rectangle bars since they are very rich!!

Tried recipe on job potluck-Halloween 2008-It was a hit. Everybody loved them. Chocolately, soft, buttery tasting cookies. Really good. Will make again and again!

Ingredients You'll Need

2-1/4 cups all purpose flour, divided
2 cups quick cooking oats
1-1/2 cups packed brown sugar
1 tsp baking soda
½ tsp salt
1-1/2 cups cold butter or margarine
2 cups (12 oz) semi-sweet chocolate chips
1 cup chopped pecans
1 jar (12 oz) caramel ice cream topping


In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly.

Set half aside for topping. Press the remaining crumb mixture into a greased 13”x9”x2” baking pan.

Bake at 350F. for 15 minutes.

Sprinkle with the chocolate chips and pecans.

In a separate bowl, whisk the caramel topping and remaining ¼ cup flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. (I baked for 25 minutes)

Cool on a wire rack for 2 HOURS before cutting into squares.

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