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Caramel Oat Bar Mix

In Boise, Idaho, Jennifer Jensen keeps a big batch of this oat mixture on hand, so she can bake these rich treats in a hurry. The moist bars get extra sweetness from caramel ice cream topping and chocolate chips.
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    2-1/2 dozen per batch


  • 3 cups all-purpose flour
  • 3 cups quick-cooking oats
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups shortening
  • 3 tablespoons butter, melted
  • 1 cup semisweet chocolate chips
  • 1 jar (12 ounces) hot caramel ice cream topping


  • In a large bowl, mix the first six ingredients; cut in shortening until crumbly. Store in an airtight container in a cool, dry place up to 6 months. Yield: 2 batches (about 8 cups total).
  • To prepare bars: Preheat oven to 375°. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 4 cups of oat mix in a bowl. Add butter; mix until blended. Reserve 1-1/4 cups.
  • Press remaining mixture into a greased 13x9-in. baking pan. Bake 15-17 minutes or until golden brown.
  • Sprinkle chips over crust. Drizzle with caramel topping; carefully spread caramel to within 1/4 in. of edges. Sprinkle with reserved oat mixture.
  • Bake 18-22 minutes longer or until golden brown and filling is bubbly (caramel mixture will not be set). Cool on a wire rack.
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Click stars to rate
  • CNava
    Mar 26, 2012

    I made the mix some time ago and baked one batch of the bars. They were fantastic - I've never had so many people ask me for a recipe. They were a personal favorite of my husband and myself and were 5+ stars! I went to make another batch today, and when I logged in the recipe had changed. I would not make the bars with the new recipe again - they burnt quickly, were hard, and had much less flavor. Is there any way to get the OLD recipe posted? I would like to make them using the previous recipe...they were the best bars I have ever made!!!

  • kfschaefer
    Apr 2, 2009

    Do I need to make any adjustments if I use sugar substitute, both white and brown splenda?