Bars aren’t exactly an elegant or overly sophisticated dessert, but they can sure please a crowd. I made these caramel bars for a work event, and was shocked at how delicious they are. I got several requests for the recipe, which is adapted from a recipe that I found online.
Combine the dry ingredients to make the crumb crust, then add melted butter. Stir until the mixture is moistened throughout, but it should still be kind of crumbly. Take half of the mixture and press it onto the bottom of a baking pan and bake it for 8 minutes
While the bottom crust is in progress, melt the caramels and the cream until smooth and fluid. This has to be done over medium-low heat to avoid burning the caramel, which means it will take some time. Start melting your caramel while you’re gathering the ingredients for the crust to make the most of the time.
Sprinkle your pecans and chocolate chips over the baked crust, then pour the caramel over them. Crumble the other half of the crumb mixture over the bars, then lightly press down. Bake the bars for another 12 to 15 minutes, or until the edges are browned.
You can see where the caramel has started bubbling out in some places. This is how you want them to look when they’re ready.
It’s best to cut them while they are still slightly warm.
These bars are extra rich, so a small portion goes a long way. Try warming one up in the microwave for a few seconds before eating.
**UPDATE 7/15/2019: You can also use this recipe to make Mango bars! I am updating the recipe with separate recipe list and directions for caramel filling vs mango filling.
Caramel Bars
Ingredients
For the crust:
- 2 cups all purpose flour
- 2 cups rolled oats
- 1 1/2 cups brown sugar
- 1 cup (2 sticks) butter, melted
- 1 tsp baking soda
- 1 tsp salt
For caramel filling:
- 1 14oz bag caramels, unwrapped
- 5 tbsp heavy cream
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped pecans
For mango filling:
- 4 cups fresh mango, cut into 1/2 inch cubes
- 3/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine the dry ingredients (except chocolate chips and pecans). Stir in the melted butter, then press half of the mixture onto the bottom of a 13″ x 9″ baking pan (I recommend lining with foil or parchment). Bake for 15 minutes.
If using caramel filling: (Do this while the crust is baking) In a small saucepan, melt caramels with heavy cream over medium-low heat.
Remove from oven and sprinkle with chocolate chips and walnuts. Pour the warm caramel evenly over the top, then crumble the remaining crust mixture over the top. Press it down lightly.
Return pan to the oven and bake for an additional 12-15 minutes, or until the top is lightly browned. Let cool, then cut into bars.
If using mango filling: While the crust is baking, combine the mangoes, brown sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium to medium-high heat, stirring frequently to prevent sticking, until mixture thickens.
Pour mixture over the pre-baked crust, spreading it evenly to cover the whole crust. Crumble the remaining half of the crust mixture evenly over the top. Press it down lightly.
Return pan to the oven and bake for an additional 20-25 minutes. Let it cool on a wire rack before cutting into bars.
Makes 2 dozen bars
