This Candy-Covered Caramel Bars recipe is a gooey and chewy recipe, which is made with a buttery oatmeal crust and a thick layer of dulce de leche. It’s the perfect party dessert, a great way to use up leftover candy, ready in about an hour, plus chilling time.
Jump to RecipeCandy-Covered Caramel Bars Ingredients
A simple list for the ultimate “kitchen sink” dessert bar.
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1 1/2 cups regular or quick oats
- 1 cup packed brown sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 3/4 sticks (14 tbsp) cold salted butter, cut into pieces
- 2 (13.5-ounce) cans dulce de leche
- About 3 cups chopped chocolate candies (such as M&M’s, Twix, Snickers, and Milky Way)
How To Make Candy-Covered Caramel Bars
A step-by-step guide to this incredibly easy and decadent treat.
- Prep Oven and Make Crust: Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil, leaving an overhang on the sides, and spray with cooking spray. In a large bowl, mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Bake the Crust: Sprinkle the crumb mixture into the prepared pan and pat it down slightly to form an even base. Bake for 30 to 35 minutes, until the crust is a light golden brown. Let it cool for about 15 minutes.
- Add Caramel and Candy: Spoon the dulce de leche into a microwave-safe bowl and microwave for about 45 seconds to soften it slightly. Pour it on top of the warm cookie base and use an offset spatula to spread it into an even layer. Sprinkle your chopped candies all over the top and use your hands to gently press them into the dulce de leche.
- Chill and Serve: Chill the bars in the refrigerator for at least 2 to 3 hours, until the caramel is firm. Use the foil overhangs to lift the entire slab out of the pan. Place on a cutting board and use a long, sharp knife to cut into 24 small squares.
Recipe Tips
For the perfect gooey, chewy, and clean-cut candy bars.
- How to get clean slices? The secret is to let the bars cool completely and then chill them thoroughly in the refrigerator for at least 2 hours before cutting. This allows the gooey dulce de leche layer to set up firmly. Using the foil “sling” to lift them out also makes slicing much easier.
- What is dulce de leche? Dulce de leche is a thick, sweet, caramel-like confection made by slowly heating sweetened milk. Using a pre-made can or jar of it is the ultimate shortcut for a foolproof, thick caramel layer that sets up perfectly.
- Can I customize the candy topping? Absolutely! This is the perfect recipe for using up leftover Halloween, Easter, or holiday candy. Any chocolate-based candy bar will work. You can use a mix, or divide the pan into sections and use a different candy on each quadrant.
- How do I get the crust right? Using cold butter and cutting it into the dry ingredients is key. This creates a crumbly, shortbread-like base that is the perfect sturdy foundation for the rich toppings.
What To Serve With Candy-Covered Caramel Bars
This sweet, decadent bar is a complete treat on its own.
These incredibly rich and sweet bars are a perfect dessert for any potluck, bake sale, or party. They are fantastic served with:
- A tall, cold glass of milk
- A hot cup of black coffee to cut the sweetness
- A small scoop of vanilla bean ice cream
How To Store Candy-Covered Caramel Bars
Keeping your bars fresh and chewy.
- Refrigerator: These bars are best stored in the refrigerator to keep the caramel layer firm. Store them in an airtight container with layers separated by wax paper to prevent sticking. They will keep for up to a week.
Candy-Covered Caramel Bars Nutrition Facts
An estimated guide per bar.
- Calories: 380 kcal
- Carbohydrates: 55 g
- Protein: 5 g
- Fat: 17 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
They are very similar! Both feature a crumb crust and are held together by a sweetened condensed milk-like product (in this case, dulce de leche). This version is more focused on being a vehicle for leftover candy bars rather than the traditional layers of nuts and different types of chips.
You can, but for it to set up properly, you would need to use a very thick, firm caramel recipe that is cooked to the “firm-ball” stage on a candy thermometer. Canned dulce de leche is a much easier and more foolproof option.
Yes. An 8×8 or 9×9-inch pan will work, but the layers will be significantly thicker. You may need to add about 5-10 minutes to the baking time for the crust.
Try More Recipes:
Candy-Covered Caramel Bars Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes35
minutes380
kcalThe ultimate easy dessert bar for using up leftover candy, featuring a chewy oatmeal crumb crust, a thick and gooey layer of dulce de leche, and a topping of your favorite chopped chocolate candy bars.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups oats
1 cup brown sugar
1 3/4 sticks cold salted butter, in pieces
2 (13.5-oz) cans dulce de leche
3 cups chopped chocolate candies (M&M’s, Snickers, etc.)
Directions
- Preheat oven to 350°F. Line a 9×13-inch pan with a foil sling and spray with cooking spray.
- In a bowl, mix the flour, oats, brown sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter until coarse crumbs form.
- Press the crumb mixture into the bottom of the prepared pan.
- Bake for 30-35 minutes until light golden brown. Let cool for 15 minutes.
- Warm the dulce de leche in the microwave for about 45 seconds to soften. Spread it evenly over the warm crust.
- Sprinkle the chopped candies over the top and gently press them into the dulce de leche.
- Chill the bars in the refrigerator for at least 2 hours, until the caramel is firm.
- Lift the slab out of the pan using the foil and cut into 24 squares.
Notes
- For the easiest removal and cleanest cuts, line your pan with a foil sling and chill the bars completely before slicing.
- This recipe is a perfect way to use up leftover Halloween, Easter, or holiday candy.
- Store these gooey bars in the refrigerator to keep the caramel layer nice and firm.
- Using cold butter for the crust is key to a perfectly crumbly, shortbread-like texture.
