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Sea Salt Chocolate Caramel Bars on a dish with a glass of milk in the background

Chocolate Sea Salt Caramel Bars

  • myWW Points:Blue: 9 Smart Point ; Green: 9 Smart Points; Purple: 8 Smart Point for one square
  • Author: Gourmet Done Skinny
  • Prep Time: 15 min
  • Cook Time: 18-20 min
  • Total Time: 35 min plus time to cool
  • Yield: 60 small squares 1x
  • Category: Dessert

Description

Decadent Gooey Sea Salt Chocolate Caramel Bars, need I say more? They are easy to make, and you won’t believe the reaction you get when people take a bite!


Scale

Ingredients

  • 2 c. unsalted butter
  • 3 c. brown sugar (2 c. for bars and 1 c. for homemade caramel)
  • 2 eggs
  • 2 1/2 c. flour (lightly spoon flour into measuring cup, not packed)
  •  1 t. salt
  • 1 t. baking soda
  •  3 c. oatmeal
  • 12 oz. semisweet chocolate chips
  • 1 can sweetened condensed milk
  • 1 c. pecans, chopped
  • 1 t. vanilla
  • coarse sea salt to taste

Instructions

My favorite way to make these is to line a 9×13 pan with parchment paper. Then spray with cooking spray. It makes them so easy to flip over when they are cooled and cut into small squares. You can also just bake them in a 9×13 and cut in pan.

  1. Preheat oven to 350°.
  2. Cream together 1 c. butter, 2 c. brown sugar and eggs.
  3. In a separate bowl, combine together flour, salt and baking soda. Add to creamed mixture.
  4. Stir in oatmeal. Press 3/4 of mixture into a 9×13 pan. (Reserve the remaining 1/4 mixture.)
  5. Melt together chocolate chips, and sweetened condensed milk. You can do this on a stove on low heat or in the microwave, 30 sec at a time, stirring well before microwaving again. Pour chocolate mixture over oatmeal mixture.
  6. In a saucepan, combine 1 c. unsalted butter and 1 c. brown sugar. Bring to a boil and boil for 2-3 minutes stirring constantly. Use a timer, start the timer when the mixture begins to boil. The mixture will get bubbly, foamy and thick. Turn off heat. Add vanilla.
  7. Immediately pour over chocolate layer. Sprinkle chopped pecans over caramel layer. Sprinkle lightly with sea salt.
  8. Crumble/chunk the reserved oatmeal mixture on the top of the chocolate mixture. Bake at 350 degrees for 18-20 minutes. Do not over-bake. The top oatmeal chunky layer will be almost done, like a cookie. I peel back some of the oatmeal, if it’s mostly cooked, then it’s done.
  9. Let sit overnight or cool for at least 6 hours. Take a knife and run along the edge. Flip pan over to release bars. Peel off paper and flip over so that bars are right side up. Cut into bars. This recipe makes about 60 bars. For best results, let set overnight before cutting or at least 6 hours, otherwise they will be gooey when you try and cut them.