Caramel Bars

Its been way too long! I’m officially moved into the new house, loving the new kitchen, and excited to continue posting new recipes!

It’s holiday party time. Brett requested a dessert for his work holiday luncheon, and I happily obliged. He actually asked me to make Hello Dolly bars, but I decided to find something similar (yet new) so I could add it to the blog. After a quick search online, I found these highly-rated caramel bars. Buttery, rich, dense, and easy to transport and leave on a table for hours during your next holiday event!

Caramel Bars – adapted from Caramel Bars on

32 individually-wrapped caramels, unwrapped
5 TBS heavy whipping cream
1 C flour
1 C rolled oats
3/4 C brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 C butter, melted
1/2 C semi-sweet chocolate chips
1/2 C walnuts (if desired – I omitted)

1. Preheat oven to 350. In a medium bowl, mix flour, oats, brown sugar and salt. Add melted butter and mix well. Line an 8×8 or 9×9 square cake pan with foil and spray with Pam. Press half of the flour mixture into the bottom of the pan.

2. In a medium saucepan over low heat, melt the caramels with the heavy cream, stirring constantly. Use a spoon to break apart larger pieces if needed.

3. While stirring caramel, bake crust for 8-10 minutes until lightly browned. Remove crust and sprinkle with chocolate and walnuts. Pour hot caramel over chocolate and nuts. Crumble the remaining flour mixture over the top of the bars. HINT: I found the most effective way to do this is use the back of the spoon to press the flour mixture into thin squares in the mixing bowl, then carefully lift these squares onto the bars to try and cover as much of the pan as possible.

4. Bake caramel bars for 12 minutes or until top is lightly browned. Cool completely (overnight is preferable – do not cover while warm or the bars will steam themselves and lose their crunch.) Cut into small bars when cooled.

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