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Salted Caramel Chocolate Chip Oat Cookie Bars

By Jenna Barnard · butternutbakeryblog.com

2 hrs 15 minMakes 16 bars

Chewy oat cookie bars with a salted caramel layer, dark and semisweet chocolate, and candied walnuts.

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prepPreheat oven to 350°F / 175°C
prepGrease and line an 8×8 baking dish with parchment paper on all sides
prepBring heavy cream to room temperature
150 g granulated sugarCombine sugar & water, stir gentlyHeat over medium until clear & bubblingSwirl until evenly amber, remove from heatWhisk in butter, then slowly add creamWhisk in vanilla & saltReturn to medium heat, bubble 2 minRemove from heat, whisk in flourPour caramel over chips, dot with doughBake 350°F / 175°C, 20–25 min until lightly goldenCool 30 min at room temperatureChill 1 hrRelease from pan, sprinkle sea salt & slice
1/4 cup + 90 ml water
65 g unsalted butter, sliced
1/4 cup + 100 ml heavy cream, room temperature
1 tsp vanilla extract
Hefty pinch of kosher salt
60 g all purpose flour
95 g quick oatsWhisk together oats, flour, baking powder & saltFold in dry mix, add semisweet chipsSpread 2/3 dough in pan, top with nutsBake 350°F / 175°C, 8 minTop with dark chocolate chips
165 g all purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
110 g unsalted butter, room temperatureCream butter & brown sugar until smoothMix in egg, egg yolk & vanilla
210 g dark brown sugar, packed
1 large egg + 1 egg yolk
2 tsp vanilla extract
85 g semisweet chocolate chips
95 g walnuts or pecans, finely chopped
130 g dark chocolate chips
Flaky sea salt, for sprinkling
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