Salty Caramel seems to be one of those flavor combos that everyone loves. It is a trendy new flavor that has recently made a debut on many restaurant menus and dessert. When Sprinkles brought back their seasonal ‘Salty Caramel’ Cupcake, I knew I was in trouble. Thank God we are only allotted one free cupcake a day, or else I might not be alive today to write this post. All joking aside, salted caramel brownies, puddings, truffles, hot cocoas, and lattes are popping up all over the country to meet the demands of their caramel-crazed fans.
Something about adding sea salt to an already delicious square of chewy caramel makes for a seductive, yet satisfying, taste that sings to your heart and dances on your buds. I wanted to explore this sweet/salty classic combination in yet another form so when I found this recipe for Salty Caramel Oat Bars, I knew I had met my match. They truly are sensational in every form of the word. I challenge you to find someone to disagree.
Recipe by: Cookies & Cups
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
1 1/2 cups flour1 cups finely crushed pretzels
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled oats
1 (14 oz.) can of sweetened condensed milk
1 (11 oz.) bag of caramel bits (As recommended, I just used a 14 oz. bag of wrapped caramels, minus 1/2 cup)
2 teaspoons vanilla
1 cup milk chocolate chips
1 cup chopped cashews
1 teaspoon coarse sea salt
(1) Preheat the oven to 350°
(2) Line a 15x10x1 inch pan with foil
(3) With your electric mixer beat butter and sugars together. Add eggs and vanilla until incorporated.
(4) On low speed add in your pretzels and flour, baking soda and salt. Slowly mix in your oats.
(5) Set aside 1 cup of your batter.
(6) Press remaining batter into prepared pan.
(8) Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
(9) Sprinkle your coarse sea salt evenly over top.
(11) Remove from oven and cool on wire rack.
(12) When cool lift bars from pan with foil and cut.
Salty Caramel Oat Bars: 1