Indulge your sweet tooth with these irresistible Binge Bars. They feature a buttery oatmeal cookie crust layered with smooth caramel and rich milk chocolate, creating a perfect harmony of textures and flavors with every bite.
Whether you’re looking for a decadent treat to share or a comforting snack to brighten your day, these bars offer a deliciously addictive combination that is sure to satisfy your cravings.
- The crispy oatmeal cookie base adds a hearty texture contrasting the gooey caramel and silky chocolate toppings.
- Easy to make with common pantry ingredients and minimal preparation, perfect for any baking skill level.
- Perfectly portioned bars for sharing or enjoying as a sweet treat anytime.
Ingredients
- Salted butter: Softened to room temperature to help blend smoothly into the cookie crust adding rich flavor.
- Light brown sugar: Adds a subtle molasses tone and moisture for a chewy texture in the crust.
- All-purpose flour: Provides structure and stability to the oatmeal cookie base.
- Old fashioned oats: Whole rolled oats contribute a hearty, nutty texture and wholesome taste.
- Baking soda: A leavening agent that helps the cookie crust rise slightly and become tender.
- Salt: Balances sweetness and enhances all the flavors throughout the bars.
- Caramels: Unwrapped soft caramels that melt into a creamy, buttery layer.
- Heavy cream: Blended with caramels to create a smooth, luscious caramel topping.
- Additional salted butter: Added to the caramel mixture for extra richness and creaminess.
- Milk chocolate chips: Sprinkled on top for a sweet, melty chocolate layer adding contrast in flavor and texture.
Instructions
- Preheat and prepare baking pan
-
Preheat your oven to 350°F and grease a 9×13-inch pan with cooking spray. This ensures your bars don’t stick and bake evenly.
- Mix cookie crust ingredients
-
In a medium bowl, combine softened butter, light brown sugar, flour, oats, baking soda, and salt. Beat them with an electric mixer until well blended; this creates a firm, flavorful dough base.
- Press and bake crust
-
Press three-fourths of the dough firmly and evenly into the bottom of the prepared pan forming a thin layer. Bake for about 15 minutes until lightly golden to set the base without overbaking.
- Melt caramel topping
-
While the crust bakes, gently melt unwrapped caramels, butter, and heavy cream over very low heat, stirring constantly to avoid burning. This produces a smooth, creamy caramel layer.
- Pour caramel and add chocolate
-
Immediately pour the warm caramel evenly over the baked crust, then sprinkle with milk chocolate chips. The heat will slightly melt the chocolate, creating a luscious topping.
- Crumble remaining dough and bake
-
Evenly crumble the rest of the cookie dough over the chocolate and caramel layers. Bake for another 15 minutes until golden and bubbly, ensuring all layers meld together.
- Cool and slice bars
-
Remove from oven and cool completely in the pan to allow the caramel to set. Once cooled, cut into 18 bars for perfectly portioned treats ready to serve and enjoy.
- Keep the caramel mixture on very low heat to prevent burning and achieve a smooth consistency.
- Do not overbake the crust initially; it should be lightly browned but not fully cooked to maintain a soft base.
- Allow bars to cool completely before slicing to prevent them from falling apart.
Storage Tips
Store cooled Binge Bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week or freeze in a sealed container for up to 3 months.
Serving Suggestions
Enjoy Binge Bars as a decadent dessert or an indulgent snack with a cold glass of milk or a cup of coffee. They also make a delightful treat to share at parties and gatherings.
- Use parchment paper in the baking pan for easy removal and cleaner slicing.
- Chill the cookie dough slightly before crumbling on top if too soft to handle well.
- For extra gooey caramel, add an additional tablespoon of heavy cream when melting.
FAQs
- Can I use dark chocolate chips instead of milk chocolate?
-
Yes, dark chocolate works well and adds a richer flavor contrast to the sweet caramel and buttery crust.
- Is it necessary to use salted butter?
-
Salted butter enhances flavor by balancing sweetness; if using unsalted, add a pinch more salt to the dough.
- Can I substitute quick oats for old fashioned oats?
-
Old fashioned oats provide better texture, but quick oats can substitute if necessary, though result may be slightly less chewy.
- How do I prevent the caramel from burning?
-
Use very low heat and stir constantly while melting caramels and avoid letting the mixture boil.
- Can I prepare these bars ahead of time?
-
Absolutely! Binge Bars can be baked, cooled, and stored a day ahead, making them perfect for events or meal prep.
- How do I cut the bars neatly?
-
Use a sharp knife and cut when bars are completely cooled. Wiping the knife clean between cuts helps achieve even slices.
Irresistible Binge Bars
Equipment
- 1 9x13-inch baking pan greased with cooking spray
- 1 electric hand mixer for mixing dough
- 1 medium mixing bowl
- 1 stove for melting caramel mixture
Ingredients
- 1 cup salted butter softened
- 1 cup light brown sugar
- 1 1/4 cups all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 bag 11 ounces caramels, unwrapped
- 3 tablespoons heavy cream
- 3 tablespoons salted butter
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking pan with cooking spray.
- In a medium bowl, combine the softened butter, brown sugar, flour, oats, baking soda, and salt. Beat with an electric hand mixer until well mixed.
- Press three-quarters of the dough evenly into the bottom of the prepared pan to form a thin crust layer.
- Bake the crust for about 15 minutes or until lightly browned. Avoid overbaking.
- While the crust bakes, melt the remaining butter, heavy cream, and unwrapped caramels over very low heat, stirring constantly until smooth.
- Pour the melted caramel mixture over the warm baked crust.
- Sprinkle milk chocolate chips evenly over the caramel layer.
- Crumble the remaining cookie dough evenly over the chocolate and caramel layers.
- Return the pan to the oven and bake for another 15 minutes.
- Remove from oven and cool completely before cutting into bars.
- Serve and enjoy your decadent Binge Bars.
Notes
- Use low heat to melt caramel to avoid burning.
- Store bars in an airtight container for up to 5 days.
- For a richer flavor, substitute milk chocolate chips with dark chocolate.
