Description
Binge Bars are a decadent layered dessert featuring a buttery oat cookie crust, topped with a rich caramel layer and milk chocolate chips, finished with a crumbly cookie topping. This easy-to-make treat is perfect for satisfying your sweet tooth with a wonderful combination of chewy, gooey, and crunchy textures.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (softened)
- 1 cup light brown sugar
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
Carmel Layer
- 1 bag (11 ounces) caramels, unwrapped
- 3 Tablespoons heavy cream
- 3 Tablespoons salted butter
Topping
- 1 ½ cups milk chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray to prevent sticking. Set aside.
- Make Cookie Dough and Bake Crust: In a medium bowl, combine the softened butter, light brown sugar, all-purpose flour, old fashioned oats, baking soda, and salt. Beat with an electric hand mixer until fully combined. Press about three-quarters of this mixture evenly into the bottom of the prepared pan to form a thin crust. Bake in the oven for approximately 15 minutes or until it becomes lightly browned. Avoid overbaking.
- Prepare Caramel Layer: While the crust bakes, gently melt the remaining 3 tablespoons of butter, heavy cream, and unwrapped caramels together over very low heat. Stir continuously and keep the heat low to prevent burning. Melt until smooth and fully combined. Pour this warm caramel mixture evenly over the baked crust.
- Add Chocolate Chips and Top Crumble: Sprinkle the milk chocolate chips evenly on top of the caramel layer. Then crumble the remaining cookie dough over the chocolate and caramel.
- Bake the Bars: Carefully return the pan to the oven and bake for an additional 15 minutes to cook the crumb topping until golden and set.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan to set properly before cutting into 18 bars. Serve and enjoy your delicious Binge Bars!
Notes
- Make sure to keep the heat very low when melting the caramel mixture to avoid burning the sugar.
- Do not overbake the crust initially to ensure it stays soft enough for layering.
- Allow the bars to cool completely for clean slicing and better texture.
- You can substitute milk chocolate chips with dark chocolate for a richer flavor.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
