Caramel Filled Oatmeal Chocolate Chip Bars Recipes

Steps:

• In a small bowl, combine 1/2 cup flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup for topping. Press remaining crumb mixture into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 10-14 minutes or until set., In a saucepan or microwave-safe bowl, melt caramels with the milk. Stir in the remaining flour until smooth. Pour over crust. Sprinkle with reserved crumb mixture and chocolate chips. Bake for 12-15 minutes or until topping is golden brown. Cool on a wire rack.,

Steps:

• Preheat oven to 350°. In a large 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 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

Steps:

• Preheat your oven to 350˚F (175˚C).
• In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
• Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
• Pour about ½ of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other ½ of the oat mixture for later.
• Pour two cups (350 grams) of chocolate chips over the oat mixture and spread them out evenly. Save the ½ cup (85 grams) for the top.
• In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
• Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
• Pour the rest of the oat mixture over the caramel and spread out evenly.
• Add the other ½ cup of chocolate chips on top.
• Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
• Enjoy!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
• In small bowl, mix caramel topping and 1 tablespoon of the cake mix; set aside. In large bowl beat remaining cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 cup oat mixture. Using a piece of plastic wrap on crumb mixture, press remaining oat mixture in bottom of pan; remove plastic wrap. Bake 14 to 18 minutes or until light golden brown.
• Sprinkle chocolate chips and walnuts over hot crust. Drizzle caramel mixture evenly over chocolate chips and walnuts to within 1/2 inch of edges. Crumble reserved oat mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. Using foil to lift, remove bars from pan. Remove foil. For bars, cut into 6 rows by 4 rows. Store covered.

Steps:

• 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!

Steps:

• 1. Preheat oven to 350 degree F. Grease a 13x9 inch baking pan. In a medium bowl, combine butter, flour, baking soda, vanilla, oatmeal, brown sugar and salt. Stir to combine.
• 2. Press half of this mixture into the bottom of the prepared pan. Bake for 10 minutes. Cool slightly.
• 3. Combine caramel topping and flour.
• 4. Sprinkle chocolate chips over crust. Drizzle caramel mixture over chocolate chips.
• 5. Crumble remaining oatmeal mixture over the top of the caramel. Bake for 15 minutes. Let bars cool before cutting
• 6. Enjoy!

Steps:

• Heat oven to 350 degrees. Grease and flour a jelly roll pan (10x15 or so).
• In large mixer bowl cream margarine and brown sugar until light and fluffy. Add eggs, vanilla and instant coffee.
• Combine oats, flour, baking soda and salt. Gradually add to creamed mixture.
• Batter will be stiff, stir in last part by hand, if necessary.
• Reserve approximately 2 cups dough. Press remainder evenly over bottom of jelly roll pan.
• Prepare chocolate filling:.
• Melt margarine in medium saucepan over low heat.
• Stir in cocoa and sugar.
• Add sweetened condensed milk.
• Cook, stirring constantly, until smooth and thick.
• Remove from heat and stir in vanilla.
• Spread filling over oatmeal mixture in pan. Sprinkle reserved oatmeal mixture over chocolate.
• Bake 25 minutes or until top is golden brown. Chocolate will stay soft.