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Easy Chocolate Caramel Filled Bars

Buttery shortbread bars with a layer of chocolate covered caramel in the center.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Cookie Madness


  • 1 stick 4 ounces unsalted butter
  • 1 cup 4.5 ounces all-purpose flour
  • 1/2 teaspoon baking soda
  • About a 1/2 teaspoon Kosher salt omit if using salted butter
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup old fashioned or quick oats not instant
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 9 squares of Ghirardelli Chocolate Caramel Squares or 3 circles of candy apple caramel melted with a tablespoon of cream**
  • 2 tablespoons approximately miniature chocolate chips


  • Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking spray or just line it with nonstick foil.
  • Melt the butter in a saucepan or microwave-safe dish, then remove from heat and let cool.
  • Thoroughly stir together the flour, baking soda, and salt in a mixing bowl. Stir in the sugar and the oats.
  • Whisk the egg yolk and vanilla into the cooled melted butter, then pour into dry mixture and stir until crumbly. Reserve about 1 cup of the mixture and put it in the refrigerator to chill (it's easier to crumble evenly if it's cold). Press remaining into the pan.
  • Unwrap the chocolate squares and arrange them in an even layer across the dough.
  • Crumble the reserved dough over the top.
  • Bake for 20 to 22 minutes, then let cool completely at room temperature (or chill to speed things up). Sprinkle on chips or nuts if using.
  • Lift from pan and cut into 16 squares or 8 bars.