Description
Binge Bars are deliciously chewy and layered dessert bars featuring a buttery oat crust, a smooth caramel center, and a generous topping of milk chocolate chips. These bars combine textures and flavors perfectly, offering a sweet treat that’s easy to prepare and perfect for sharing.
Ingredients
Scale
For the Crust and Topping:
- 1 cup salted butter, softened
- 1 cup light brown sugar
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Caramel Layer:
- 1 bag (11 ounces) caramels, unwrapped
- 3 Tablespoons heavy cream
- 3 Tablespoons salted butter
Additional Layer:
- 1 ½ cups milk chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly with cooking spray. This will prevent sticking and make for easy removal of the bars after baking.
- Make the Dough and Bake Crust: In a medium mixing bowl, combine the softened butter, light brown sugar, all-purpose flour, old fashioned oats, baking soda, and salt. Using an electric hand mixer, beat until all ingredients are well incorporated and form a cookie dough. Reserve about one-quarter of the dough for topping. Press the remaining three-quarters evenly into the bottom of the prepared pan to create a thin crust layer. Bake this crust for approximately 15 minutes or until it is lightly browned but not overbaked.
- Prepare Caramel Layer: While the crust bakes, gently melt the caramel candies, 3 tablespoons butter, and heavy cream together over very low heat. Stir constantly to ensure the mixture melts smoothly without burning. Once fully melted and even in texture, pour the warm caramel evenly over the baked crust once it comes out of the oven.
- Add Chocolate and Top Layer: Immediately sprinkle the milk chocolate chips evenly over the caramel layer so they begin to soften and slightly melt.
- Crumble Remaining Dough and Final Bake: Crumble the reserved cookie dough evenly over the chocolate and caramel layers. Carefully return the pan to the oven and bake for an additional 15 minutes until the top is lightly browned and set.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan before cutting into 18 bars. Serve and enjoy this rich, chewy treat!
Notes
- Make sure to melt the caramel mixture over very low heat, stirring constantly to prevent burning.
- Do not overbake the crust or the bars to maintain a chewy texture.
- Allow the bars to cool fully before cutting to ensure clean slices.
- You can substitute milk chocolate chips with semi-sweet or dark chocolate if you prefer a less sweet flavor.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
