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–+ servings
5 from 1 vote

Salted Caramel Coffee Chip Bars

Soft and chewy coffee oatmeal cookie bars stuffed with a very generous amount of dark chocolate and coffee caramel sauce.
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Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Course: Dessert
Cuisine: American
Keyword: bars, carmelitas, coffee, dark chocolate, salted caramel
Servings: 16 squares

Ingredients

Salted Coffee Caramel Sauce

  • 200 g granulated sugar (1 c.)
  • 75 g brewed Papanicholas Salted Caramel Coffee (⅓ c.)
  • 56 g unsalted butter room temperature (¼ c.)
  • 130 g heavy whipping cream (4 ½ oz.)
  • ¾ tsp. salt

Salted Caramel Coffee Chip Bars

  • 113 g unsalted butter (½ c.)
  • 100 g light brown sugar (½ c.)
  • 50 g granulated sugar (¼ c.)
  • 1 egg room temperature
  • 130 g all purpose flour (1 c. + 1 tbsp.)
  • 80 g rolled oats (1 c.)
  • ½ tbsp. Papanicholas Salted Caramel Coffee grounds
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 170 g dark chocolate chips (1 c.)

Instructions

Salted Coffee Caramel Sauce

  1. Add the sugar and brewed coffee to a medium sized saucepan set over medium heat. Stir to combine, then let the mixture come to a boil.
  2. Keep heating the mixture, without stirring it, until it reaches 360°F / 182°C. Then, while still heating, whisk in the butter until it has completely melted.
  3. Take the caramel off of the heat, and slowly whisk in the heavy cream, followed by the salt.
  4. Pour the caramel sauce into a heat-safe container and set it in the fridge to cool while making the bars.

Salted Caramel Coffee Chip Bars

  1. Preheat the oven to 350°F / 175°C. Grease and line an 8" square pan with butter and parchment paper.
  2. Add the butter to a microwave safe medium sized mixing bowl, then melt it in the microwave.
  3. To the melted butter, whisk in both sugars, followed by the egg.
  4. Add in the flour, oats, coffee grounds, baking soda, baking powder and salt. Fold the mixture together with a rubber spatula just until no flour streaks remain.
  5. Spread ~¾ of the cookie dough into the bottom of the prepared 8" square pan, and smooth it down into an even layer. Bake for 15-20 minutes, until the edges turn golden brown.
  6. Remove the dough from the oven. Sprinkle the chocolate chips into an even layer over the dough, then top them with the salted coffee caramel sauce.
  7. Tear the remaining dough into little chunks and place them scattered on top of the caramel layer. It will not fully cover the layer - this is completely fine!
  8. Bake the bars for an additional 20-25 minutes, until the dough on top of the bars turns golden brown.
  9. Let the pan cool at room temperature, then place the bars into the fridge for at least 2 hours before slicing. Serve and enjoy!