Caramel Bars

The dreaded Monday. Back to the grind of..whatever it is you have to do. Even though I love teaching with all my heart, I can see summer approaching, and I am excited for family time and the lazy days by the beach. Or by the lake, reading in a hammock. Do you think I can swap in a hammock for my desk in preparation?

One can only dream..

This is actually a short week for the school I’m teaching at. On Friday, the school is going on a field trip to Canada’s Wonderland… Where we get to ride this monster. Which is a little terrifying, since the only amusement park I have ever been to in my LIFE is a little known place called Playland in Vancouver, where the scariest ride closed because it probably fell apart.

If anyone has ever been and is wondering which one that was, it was the ride called “Wild Mouse”. I swear it was going to break every time I went on that thing.

So short week and scary rides? This deserves a baking session! But if you know me at all, I think every event ever deserves a baking session. But that is beside the point.

These caramel bars disappeared so soon, that I am thinking of making another batch next weekend. I just can’t get enough of the pecan, chocolate and caramel combo!! (See these cookies that I have made twice already).

But more than that heavenly combo, I could probably use these bars as currency with my boyfriend, and he wouldn’t find it weird at all. When he tried them, he said “these could probably sell in Starbucks for $5 a bar”, which, even though it sounds extremely unrealistic, is one of the best compliments I have got out of him about my baking.

Can you get too much of a good thing? I guess we will see next weekend..

Caramel Bars Ingredients

These Oatmeal Caramel Bars are made with a couple of simple ingredients. All you need is:

• caramel candies (homemade or store bought)
• evaporated milk
• all purpose flour
• rolled oats
• dark brown sugar
• baking soda
• kosher salt
• salted butter 
• milk chocolate chips
• chopped pecans

Equipment

• 9×13 baking pan
• medium saucepan
• large mixing bowl

Tips

Storage: ​Store these caramel chocolate bars in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 1 week.

What type of caramel works best? ​My homemade caramels work great in this recipe, but I have had success with kraft caramels. Those can be bought at most grocery stores.

Variations

Salted Caramel Bar: ​Make the recipe according to the recipe card, but sprinkle some coarse sea salt over top before baking.

White Chocolate Caramel Bar: ​Replace the chocolate chips with white chocolate chips!

Caramel Peanut Butter Bars: ​Replace the chocolate chips with peanut butter chips. Or any chips really, it is your personal preference!

More Caramel Recipe Ideas

Like these Caramel Bars? Then you will love these recipes:

• Caramel Sauce – This homemade caramel sauce recipe is perfect to top ice cream or pancakes.  
• Salted Caramel Oatmeal – Want a healthy eating recipe idea with gooey caramel? This oatmeal is for you! It keeps you full until lunch, and tastes as good as dessert. 
• Caramel Stuffed Chocolate Mug Cake – Fluffy cake with a chewy caramel filling. It’s a good way to make a dessert for one!  

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on social media! I always love seeing what you are creating!

Caramel Bars

Caramel bars made with evaporated milk, caramels and pecans. An easy and delicious dessert or snack recipe.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 bars

Ingredients

• 32 caramels (homemade or store bought)
• 5 Tbsp evaporated milk
• 1 cup all-purpose flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup salted butter, melted
• 1/2 cup chocolate chips
• 1/2 cup chopped pecans

Instructions

• Preheat the oven to 350°F. Lightly grease (or line with parchment paper) a 9×13 baking pan and set aside.
• In a medium saucepan, melt the caramels and the evaporated milk, stirring until smooth.
• In a large bowl, mix together the flour, oats, sugar, baking soda and salt. Mix in the butter until fully incorporated. Press half of the mixture into the prepared baking pan. Set the rest aside.
• Place the baking pan in the preheated oven, and bake for 8 minutes. Remove and sprinkle with the chocolate chips and pecans. Pour the caramel mixture over top, then sprinkle the remaining oat mixture over that.
• Return to the oven, and bake for an additional 12 minutes, or until the top is golden brown. Remove from oven and allow to cool. Cut into squares.

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