Salted Caramel Oatmeal Bars

Favorite things from this week:

- These bars, of course. Look at them! Believe it or not, they are even more delicious than they look.

- Boy snuggles (super missing my boys now that they are both in school).

- Fresh crisp Fall air!

- Time spent with a cherished childhood friend.

- Naps.

If you are looking for an irresistible new dessert recipe, you need not look any further. These are TO DIE FOR.

A warning, though. Your fingers will be sticky after eating them. If sticky fingers bother you, grab a fork!

I ended up giving the majority of this batch away because they were deemed TOO DANGEROUS TO SIT ON MY COUNTERTOP.

Enjoy! I hope you are having a wonderful weekend wherever you may be!

Salted Caramel Oatmeal Bars

Your fingers will be deliciously sticky after eating these irresistible bars!

Contributed by Megan Porta from pipandebby.com.

Published Sep 19, 2015

Serves: 24

Total time: 55 min

Salted

Ingredients:

  • CRUST/TOPPING
  • 3/4 cup butter (12 tablespoons), softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 cups oats
  • FILLING
  • 14-oz. package caramels (or caramel bits, which come unwrapped)
  • 14-oz. can sweetened condensed milk
  • 1-2 teaspoons sea salt
Instructions:
  1. Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper and set aside. In a large mixing bowl, combine the butter, sugars, eggs and vanilla. Mix until creamy.
  2. In a medium bowl, combine flour and baking soda. Mix well and gradually add to the mixing bowl until fully incorporated. Add the oats and stir until combined. Press 2/3 of the batter into prepared pan with fingers (coat fingers with flour, if needed). Bake in the preheated oven for 8 minutes.
  3. In a medium saucepan, combine caramels and sweetened condensed milk. Turn heat to Low and stir often until creamy. Pour caramel over crust and top with sea salt. Drop the remaining 1/3 of batter over the top in clumps.
  4. Bake for an additional 25 minutes and let cool before cutting into squares.