I’ve finally found the perfect homemade salted caramel recipe, you guys! You’ll never have to buy store-bought caramel sauce ever again. Yes, it’s that good.
I went with semi-sweet chocolate chips here because I wanted the full sweetness from the caramel. However, for those of you with teeth of steel, white chocolate would be an unreal addition.
I like the ease and flexibility of this recipe. When you divide the oat mixture between the base and the topping, it’s really whatever and however you want. I wanted the bars to have caramel oozing out the top so I split the mixture in a 2:1 ratio. That said, it may seem like your topping drowns in a sea of caramel (really how amazing would that be). Still, as the bars bake and the caramel bubbles, the topping swims to the top and you’re left with the most amazing bars of salted caramel goodness.
I cut mine into 16 square pieces before cutting those in half again (baked goods never last an hour at all girls’ schools). If you’re feeling really greedy, or happy, or empowered I urge you to spoon it straight out the pan whilst hot. Enjoy!
- 1 cup flour
- 1 cup old fashioned rolled oats
- ¾ cup brown sugar
- 1 tsp baking soda
- ¾ tsp salt
- 1 egg
- 10 tbsp unsalted butter (melted)
- 1 tsp vanilla
- 1 cup chocolate chips
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup corn syrup
- 1 teaspoon salt
- ¼ tsp baking powder
- Set oven to 180ºC (350ºF) and grease a 9 x 9″ pan
- Whisk together the flour, oats, sugar, soda and salt
- In a separate bowl beat the butter, egg and vanilla
- Stir egg mixture into the dry ingredients to combine
- Fold in chocolate chips
- Pat just over half the mixture into the base of the pan and bake for 10 minutes
- For the caramel – melt the butter over low heat
- Add the sugar, syrup and salt and bring to a boil
- Simmer for 5 minutes stirring continuously
- Take off the heat and whisk in the baking powder until incorporated
- Pour caramel over baked base before topping with the remaining oat mixture
- Bake for 20 minutes or until golden brown