GLUTEN-FREE CHOCOLATE CARAMEL OATMEAL BARS
Gluten-free oatmeal cookie bars with a layer of melted caramel and rich chocolate. These decadent bars will become your new favorite thing to bake!
Provided by Erin Collins
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F. Spray 9x13 pan with cooking spray. You can also line the pan with aluminum foil and spray with cooking spray for easy clean-up/removal.
- In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt and whisk to combine. Add the melted butter and stir until crumbly.
- In a small bowl, add the caramels and heavy cream. Microwave on 50% power for 3-4 minutes, stirring every minute or so until melted and smooth.
- Place 1/2 of the oat mixture in the bottom of the prepared pan. Press to make an even layer. Pour over the caramel mixture and carefully smooth over the oat mixture. Sprinkle the chocolate chips (save a few for the top if you like) and nuts if using over the caramel. Sprinkle the rest of the oat mixture over top then sprinkle with a few chocolate chips if desired.
- Bake for 20-25 minutes until the crust has turned golden brown and the caramel is bubbly. Allow the bars to cool completely before slicing. (I usually put them in the fridge for 1-2 hours to speed up the setting.)
- Cut into bars and enjoy!
Nutrition Facts : Calories 384 kcal, Carbohydrate 52 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 208 mg, Fiber 2 g, Sugar 39 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
GLUTEN-FREE OATMEAL CARAMEL BARS
Enjoy these chewy oatmeal bars made using Betty Crocker® Gluten Free chocolate chip cookie mix, filled with a gooey layer of caramel - a tasty dessert treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray (without flour).
- In large bowl, stir cookie mix, oats, butter, egg and vanilla until crumbly. Press half of the mixture in pan. Reserve remaining crumb mixture for topping. Bake 10 minutes.
- Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 3 minutes, stirring after each minute, until caramels are melted. Stir until smooth. Pour over partially baked crust. Sprinkle with reserved crumb mixture; pat lightly.
- Bake 15 to 18 minutes or until light golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 5 rows by 4 rows.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g
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