Gluten-free caramel chocolate bars with oats and almond slices are perfect for a playground treat or afternoon pick-me-up. To change them up, drizzle some melted caramel and chocolate on top or use dried dates in place of chocolate morsels.
Why these chocolate caramel bars are so great
- Made with better-for-you ingredients! Oats are an excellent source of fiber and iron and these bars are loaded with it, and a diet rich in fiber supports a healthy heart. These are also made with metabolism boosting coconut oil, which when consumed regularly can help lower your cholesterol and balance cholesterol levels (a bonus for replacing butter for it!). You can also turn these caramel chocolate squares vegan and dairy-free by using vegan caramel and dairy-free chocolate chips.
- Decadent and intensely fudgy! These caramel chocolate bars are a melt-in-your-mouth experience! It is a creation of almond slices, chocolate chip morsels and a thick caramel sauce in-between two layers of sweet granola cookie base and are BEST served warmed slightly.
What ingredients go into this recipe
- The cookie base dough– Gluten-free flour, gluten-free quick cook oats (make sure the oats are certified gluten-free for a gluten-free diet), baking soda, salt, coconut oil (melted), coconut sugar, favorite milk (I use coconut milk or almond milk we avoid milk as much as possible).
- The caramel and chocolate filling – semi-sweet or milk chocolate chips, caramel (sauce or dulche de leche which is thicker), and almond slices. Or try it with our vegan date caramel sauce and a drizzle of demerara syrup for extra flavor!
You can also swap out the caramel for homemade nutella for an extra rich chocolate oat bar.
How to make caramel chocolate oat bars
Preheat oven 350 degrees F and spray an 8-inch square baking pan with cooking spray. In a large mixing bowl, combine the flour, oats, baking soda and salt. In a smaller bowl combine the coconut oil, coconut sugar and milk. Add your wet mixture to the dry mixture and combine well to form a batter.
Set ⅓ of the mixture aside for the topping. Press the remaining mixture onto the bottom of the prepared baking dish. Bake uncovered for 20 minutes until the crust is raised and set.
Remove from the oven and sprinkle almond slivers evenly to coat. Add chocolate chips evenly to coat.
Spread caramel all over. Sprinkle with reserved oat mixture; press lightly to coat with fingers or the back of a spoon.
Bake 15 minutes until slightly brown and caramel is bubbly. Cool before cutting into squares.
Frequently asked questions and expert tips
What kind of chocolate is best for these caramel chocolate bars?
Any chocolate chips work such as semi-sweet or milk chocolate, but if dairy is not an issue these oat bars are incredible using milk chocolate.
How to store caramel chocolate bars?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They are best served slightly warmed. To freeze, line aluminum foil with wax paper. Wrap tightly, then transfer to a zip-top plastic bag and freeze for up to 3 months.
Why do I let the caramel chocolate bars cool before slicing them?
If you slice them while they are warm they tent to crumble apart. Let them cool first or slice and serve when slightly warm for best results.
More bars and squares recipes
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