Caramel Candy Bar Cookies – a delicious recipe with flour, oats, baking soda, salt, butter, white sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine flour, oats, baking soda, and salt in a bowl.
3
Beat butter in a bowl using an electric mixer for 30 seconds. Add sugar and beat until fluffy. Beat in the oat mixture until crumbly; do not overmix. Reserve 1 cup of the crust mixture and press the rest into the bottom of a 9x13-inch rimmed baking pan.
4
Bake in the preheated oven until firm and browned, about 10 minutes. Leave oven on; remove crust and let cool in the pan for 10 minutes.
5
Combine caramels and evaporated milk in a saucepan over low heat. Cook and stir until caramels melt and mixture is smooth, about 5 minutes. Spread over the prebaked cookie crust; sprinkle reserved crust mixture, nuts, and butterscotch chips on top.
6
Bake in the hot oven until golden, 15 to 20 minutes. Cool in the pan on a wire rack. Cut into bars.
1062
kcal
Calories
83
g
Fat
77
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup quick-cooking oats, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.
Yes, Caramel Candy Bar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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