After making this recipe, I’m never making my own caramel sauce again. I’ve tried making caramel sauce so many times before, and every time the caramel doesn’t set right. The pan ends up burning. It may take some time to unwrap 32 caramel pieces, but let me tell you something…. in the end it’s worth it. No messy clean ups or burnt pans to scrub and scrub until the pan comes out clean.

I wish I had the chocolate chips to make these bars, but I was all out. I ended up only having about maybe an 1/8 of a cup of chocolate chips and these bars would be good with out the chocolate chips.

Funny thing about chocolate chips… My husband and I normally buy big bags of them at Sam’s Club and this paticular bag of chocolate chips disappeared really fast. The only thing I remember making with them was granola bars. I think there’s a little chocolate chip gremlin running around in our house somewhere eating all the chocolate chips. Maybe I won’t buy them at Sam’s Club anymore, cause they don’t seem to last long.

Recipe from Lulu the Baker



  • 32 caramel squares (unwrapped)
  • 1/2 cup heavy cream
  • 3/4 cups butter (melted)
  • 1 cup flour
  • 1 cup rolled oats
  • 6oz semi-sweet chocolate chips


Step 1
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan.
Step 2
Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
Step 3
A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

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