These bars are ooey and gooey goodness! Sweet oatmeal cookie and rich caramel merged into one bar. These can take a bit of time to make, if you are making your own caramel, but they are well worth it!
Caramel Oatmeal Cookie Bars
Ingredients
- 2 1/4 cups flour 270g
- 3 cups rolled oats 240g
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter room temperature
- 2 cups brown sugar 400g
- 2 eggs
- 2 tsp vanilla
- 1 can Dulce de Leche store bought or homemade, recipe below
Instructions
Dulce de Leche
- In a large pot place a can of sweetened condensed milk and fill with water. Make sure at least 2 inches of water is over the top of the can.
- Heat pot on stovetop and boil for 3 1/2 hours.
- This is VERY IMPORTANT, you will need to watch the water and keep adding more to maintain the two inches above the can. If the water line gets below the top of the can, it will explode caramel all over your kitchen…that will be no fun to clean up!
- Once the time is up, remove from stove and let the can/water cool. Once water is cooled all the way down, remove that can and it can be used right away or be saved for later. (I make 4 at a time and save the extras for later use.)
Caramel Oatmeal Cookie Bars
- Pre-heat oven to 350F. Line 9×13 baking dish with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda and salt. Set aside.
- Cream butter and brown sugar together in a stand mixer with the paddle attachment.
- Mix in the eggs and vanilla until light and fluffy.
- Add in the flour mixture and mix until combined.
- Take half of the flour/oat mixture and spread evenly on bottom of the pan.
- Spread the entire can of dulce de leche evenly on top of the bottom layer.
- Spread the remaining half of the flour/oat mixture on top of the dulce de leche.
- Bake for 30-35 minutes, or until the top starts to darken and the middle doesn’t giggle.
- Let the bars cool before cutting.