Suzanne's Caramel Oatmeal Bars

"I received these from my Christmas Bake exchange and I just love these little treats! Thanks Suzanne for sharing the recipe with me."
photo by Zaney1 photo by Zaney1
photo by Zaney1
photo by Zaney1 photo by Zaney1
photo by Pumpkie photo by Pumpkie
Ready In:
1 9x13 pan




  • Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
  • Remove from oven and sprinkle on enough chocolate chips to cover.
  • Then top with caramel mixture, then remaining oatmeal mixture.
  • Bake another 15-18 minutes.
  • Cool and cut.

Questions & Replies

Got a question? Share it with the community!


  1. 5 stars plus more!! I have made many other caramel bar recipes that use the caramel ice cream topping instead of the real caramels and this one is way better. I love the fact that I can actually taste the caramel. The other recipes are good, but I couldn't taste the caramel in them. And I was never really happy with the outcome. This one baked up great and the caramel was soft. I baked the crust for 10 mins added the chips, caramel and topping and baked for 15 additional mins. Before I baked it I pressed down the topping so it would not be as crumbly when we ate them. I did double the oatmeal crust part but kept the caramels to the original amount and still baked it in the 9x13 pan. I will use this recipe as my #1 caramel oatmeal bar recipe. It was fabulous.
  2. These deserve more than 5 stars. My family loves these. Even my pickiest who has no trouble turning his nose up at other desserts loved these. I used #39562 for the evaporated milk and it was fine. Also I need to use 3/4 of the oatmeal mixture to cover the bottom of the pan. The rest I crumble over the top. It still manages to cover most of the top. It also lets the caramel and some chocolate chips show, which makes it very tempting for those who foolishly try to resist this dessert. I just need to remember to keep the caramel sauce away from the very edge of the pan so the squares are easier to get out of the pan. But that probably won't happen because my desire to have caramel on every little crumb is stronger than that teeny, tiny little problem.
  3. These are FANTASTIC!!!! By far the winner on my holiday cookie tray. I had to make 2 pans of them b/c the first pan was gone in a hurry and I didn't have enough to put on the other trays! I made them in a 9x13 pan and they were perfect. Not too thick and not too thin. I sprayed the baking dish with cooking spray on the second pan b/c the first one stuck a bit on the sides. I tossed in a couple extra caramels too.
  4. I made my own vegan caramel and used shortening in the oatmeal base to make these dairy-free, and they turned out great!! I have been making these for a few years and was afraid I wouldn't be able to make these again this year since I developed my allergy, but they work wonderfully with shortening. :)
  5. Had to add some pecans and these were wonderful! Gone in no time!


  1. These were rich and good. Would have given it 5 stars but I had to do some tweeking to the recipe. I wanted the bar to be thicker so I used a smaller pan (9X9, used a bag of caramel's so there were a few more than 32, used heavy cream instead of evaporated milk. Could not "spread" the top part of the bar with the oatmeal so I just kind of sprinkled it on. Baking time remained exactly the same even tho I adjusted the size of the pan. They were again a mile high and gooey good! Thanks will make again.



Find More Recipes