Chocolate and Caramel Oatmeal Bars

Transform yellow cake mix into irresistible bars brimming with crunchy nuts and oats as well as creamy chocolate and caramel.

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  • prep time 20 min
  • total time 3 hr 5 min
  • ingredients 7
  • servings 24
 

Ingredients

1
jar (12.25 oz) caramel topping (1 cup)
1
box yellow cake mix
2/3
cup butter or margarine, softened
1
egg
2
cups quick-cooking oats
1 1/2
cups semisweet chocolate chips
1
cup chopped walnuts or pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
  • 2 In small bowl, mix caramel topping and 1 tablespoon of the cake mix; set aside. In large bowl beat remaining cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 cup oat mixture. Using a piece of plastic wrap on crumb mixture, press remaining oat mixture in bottom of pan; remove plastic wrap. Bake 14 to 18 minutes or until light golden brown.
  • 3 Sprinkle chocolate chips and walnuts over hot crust. Drizzle caramel mixture evenly over chocolate chips and walnuts to within 1/2 inch of edges. Crumble reserved oat mixture over top.
  • 4 Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. Using foil to lift, remove bars from pan. Remove foil. For bars, cut into 6 rows by 4 rows. Store covered.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
  • 2 In small bowl, mix caramel topping and 1 tablespoon of the cake mix; set aside. In large bowl beat remaining cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 cup oat mixture. Using a piece of plastic wrap on crumb mixture, press remaining oat mixture in bottom of pan; remove plastic wrap. Bake 14 to 18 minutes or until light golden brown.
  • 3 Sprinkle chocolate chips and walnuts over hot crust. Drizzle caramel mixture evenly over chocolate chips and walnuts to within 1/2 inch of edges. Crumble reserved oat mixture over top.
  • 4 Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. Using foil to lift, remove bars from pan. Remove foil. For bars, cut into 6 rows by 4 rows. Store covered.

EXPERT TIPS

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Expert Tips

Be sure to check your oats to see if they are the quick-cooking kind. Don't use instant oatmeal, which will become mushy when it's baked in dough.

Not a nut lover? Go ahead and leave them out. The bars will be just as gooey and delicious.

It’s best to bake bars in the exact pan size called for in a recipe. Bars baked in a pan that is too large will overbake and be hard. Those baked in a pan that’s too small can be doughy in the center and hard on the edges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
270
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
220mg
220%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
21g
21%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.