Yield 9 + squares


  • 32 caramel squares, unwrapped (OR 1 1/3 cup caramel bits)
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 6 oz semi-sweet chocolate chips


  1. Combine caramels/caramel bits & heavy cream in a small saucepan over medium-low heat. Stir until completely smooth; turn off heat & set aside.
  2. In a separate bowl, combine melted butter, brown sugar, flour, oats, & baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350*F for 10 minutes.
  3. Remove pan from oven & sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
  4. Return to oven & bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven & cool completely before cutting.
  5. *It takes a while for the caramel to cool down enough to cut them into squares. If you are pressed for time you can refrigerate them enough to cut & serve, but you want to store them at room temperature.
  6. **To make a 9x13" version, simply double the amounts.
  7. ***If you want to use homemade or store-bought carmel sauce in place of the caramel/cream mixture, use 1¼ cups of sauce.

Recipe Notes

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