Irresistible Binge Bars
These Binge Bars combine a golden oatmeal cookie crust with luscious caramel and milk chocolate layers for a decadent treat perfect for any dessert lover.
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.