Oatmeal Carmelita Toffee Bars

These oatmeal carmelita toffee bars are buttery and gooey, with chunks of chocolate and toffee, flavors of oats and caramel all wrapped into one. The touch of salt on top balances the sweetness perfectly.

These oatmeal carmelita toffee bars are my go to whenever I need an easy dessert that I want to make ahead. They're perfect for cutting into large or small squares and serving for a simple friday night treat, or to a crowd at a party. And no matter where they're served, people always go crazy for them!

• Butter: I always like to use salted butter, if using unsalted, just add an extra pinch of salt.
• Brown Sugar: I love the richness that dark brown sugar gives these bars, but light brown sugar works great too.
• Oats: I suggest using old-fashioned oats.
• Flour: I have made these with both all-purpose flour and a 1:1 gluten free flour and they've turned out great with both.
• Caramel: I usually keep a block of Peter's caramel on hand because I love it so much, but kraft caramel bits or caramel sauce work great too.

Step by Step Instructions

1. Step 1: In a large mixing bowl fitted with the paddle attachment, cream together butter, brown sugar and vanilla until light and fluffy.

2. Step 2: Add salt, baking soda, flour and oats, mixing until combined.

3. Step 3: Press half the dough onto the bottom of the 8x8 pan. Bake for 8 minutes.

4. Step 4: While bars bake, melt caramel and cream together in the microwave. Cook in 30 second increments, stirring in between until mixed and melted.

5. Step 5: Top the warm bottom layer of the bars with both chocolate chips and toffee bits, followed by warm caramel sauce.

6. Step 6: Place dollops of remaining dough on top, don’t worry about it spreading evenly over the top.

7. Step 7: Bake an additional 15-17 minutes, or until the edges are a golden brown and the caramel is bubbling. Remove from oven and sprinkle with flaked salt.

8. Step 8: I prefer to make these a few hours in advance so that they can completely set up before cutting.

FAQ

Storing & Freezing

Oatmeal carmelita toffee bars can be stored in an airtight container or ziplock bag at room temperature for 2-3 days while remaining fresh. I generally like to make these bars the night before I am serving them so that they have time to set up before I cut and serve.

These bars freeze great. You can prep the whole pan, cover and freeze if you want to make a full batch ahead of time. You can also place leftover bars in an airtight container or ziplock bag and freeze squares for a quick afternoon treat.

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Oatmeal Carmelita Toffee Bars

Brooke Homec

These oatmeal carmelita toffee bars are buttery and gooey, with chunks of chocolate and toffee, flavors of oats and caramel all wrapped into one. The touch of salt on top balances the sweetness perfectly.

4.99 from 73 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 389 kcal

Bake ModePrevent your screen from going dark

Ingredients

 

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• ▢ ¾ cup (170.25 g) salted butter
• ▢ ¾ cup (165 g) dark brown sugar light is fine too
• ▢ 1 teaspoon vanilla
• ▢ ¾ teaspoon (0.75 teaspoon) salt
• ▢ ½ teaspoon (0.5 teaspoon) baking soda
• ▢ 1 cup (140 g) all-purpose flour
• ▢ 1 cup (85 g) old fashioned oats
• ▢ ¾ cup (135 g) milk chocolate chips
• ▢ ½ cup (90 g) semi sweet chocolate chips
• ▢ ¼ cup (59.15 g) toffee bits heath bar is what I use
• ▢ 6 ounces (170.1 g) caramel kraft bits, homemade or from the jar
• ▢ 2 tablespoons heavy whipping cream
• ▢ flaked sea salt for topping

Instructions

 

• Preheat the oven to 350 F. Grease a 8x8 pan with cooking spray, and line with parchment.
• In a large mixing bowl fitted with the paddle attachment, cream together butter, brown sugar and vanilla until light and fluffy.
• Add salt, baking soda, flour and oats, mixing until combined.
• Press half the dough onto the bottom of the 8x8 pan. Bake for 8 minutes.
• While bars bake, melt caramel and cream together in the microwave. Cook in 30 second increments, stirring in between until mixed and melted.
• Top the warm bottom layer of the bars with both chocolate chips and toffee bits, followed by warm caramel sauce.
• Place dollops of remaining dough on top, don’t worry about it spreading evenly over the top.
• Bake an additional 15-17 minutes, or until the edges are a golden brown and the caramel is bubbling. Remove from oven and sprinkle with flaked salt.
• I prefer to make these a few hours in advance so that they can completely set up before cutting.

Notes

I like to buy Peters Caramel to have on hand for all my caramel needs, but have used Kraft Caramel bits on the occasion that I am out of Peters. And I recently tried it with Trader Joes Sea Salt Caramel sauce because I love it and the bars were great too! Basically you can't go wrong.

I have doubled this recipe many times and baked it in a 9x13 pan instead. The doing so add 2-3 minutes to each part of the baking.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 389kcalCarbohydrates: 49gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 342mgPotassium: 135mgFiber: 2gSugar: 33gVitamin A: 458IUVitamin C: 1mgCalcium: 48mgIron: 1mg

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