Candy-Covered Caramel Bars Recipe – Easy Dessert Perfection
Buttery oat crust meets creamy dulce de leche and chopped candies for a perfect treat.
There’s something utterly magical about the combination of a buttery oat cookie base, rich caramel, and an assortment of favorite candies all layered together in one indulgent dessert. These candy-covered caramel bars represent the perfect marriage of textures and flavors that will have everyone coming back for seconds, thirds, and maybe even fourths. Whether you’re preparing treats for a potluck, bake sale, or simply craving something spectacularly sweet, this recipe delivers on every front.
The Magic Behind Candy-Covered Caramel Bars
What makes these bars absolutely irresistible is their brilliant simplicity combined with extraordinary flavor. The secret lies in using canned dulce de leche, which transforms what could be a complicated caramel-making process into something wonderfully straightforward. This thick, creamy caramel sauce provides the perfect sticky base for pressing in all sorts of delicious candy pieces, creating a dessert that’s both visually stunning and incredibly satisfying to eat.
The foundation of these bars is a tender, slightly crispy oat cookie base that provides the perfect contrast to the gooey caramel layer above. This isn’t your ordinary cookie crust – the combination of oats and brown sugar creates a complex, nutty flavor that complements the sweetness of the caramel and candy toppings beautifully.
Essential Ingredients for Success
Creating these spectacular bars requires just a handful of carefully chosen ingredients, each playing a crucial role in the final result. The beauty of this recipe lies in its accessibility – most ingredients are pantry staples, and the specialty items are easily found at any grocery store.
For the Cookie Base
The cookie base forms the sturdy foundation that holds everything together. All-purpose flour provides structure, while regular or quick oats add texture and a subtle nutty flavor that pairs beautifully with caramel. The packed brown sugar contributes moisture and a deep, molasses-like sweetness that complements the caramel layer perfectly.
Baking powder ensures the base has a slight lift, preventing it from becoming too dense, while a pinch of salt enhances all the other flavors. The cold salted butter is crucial – it should be cut into pieces and worked into the dry ingredients until the mixture resembles coarse crumbs, creating that perfect tender-crisp texture.
The Caramel Layer
Two 13.5-ounce cans of dulce de leche create the luscious caramel layer that makes these bars so incredibly indulgent. This ready-made caramel sauce eliminates the guesswork and potential pitfalls of making caramel from scratch, while delivering rich, consistent flavor every time.
Candy Toppings
The candy selection is where creativity truly shines. About three cups of assorted chocolate candies provide endless possibilities. Popular choices include M&M’s for color and crunch, chopped Twix bars for caramel and cookie pieces, Snickers for nuts and nougat, and Milky Way for extra caramel goodness. The key is chopping larger candies into manageable pieces that will press nicely into the caramel layer.
Step-by-Step Preparation Method
The preparation process is refreshingly straightforward, requiring no special techniques or professional equipment. Success comes from following each step carefully and allowing proper time for chilling, which ensures clean cuts and perfect presentation.
Preparing the Base
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Begin by preheating your oven to 350°F and preparing a 9×13-inch baking pan. Lining with foil and spraying with cooking spray is essential – this combination makes removal effortless and ensures clean edges on your finished bars.
In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, and salt. The dry ingredients should be thoroughly mixed before adding the butter. Cut the cold butter into small pieces and work it into the flour mixture using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some slightly larger butter pieces throughout.
Press this mixture firmly into the prepared pan, creating an even layer that extends to all corners. The key is to pack it just enough to hold together without making it too dense.
Baking the Foundation
Bake the cookie base for 30 to 35 minutes, watching carefully to ensure it doesn’t burn. The surface should be light golden brown and set in the center. This timing is crucial – underbaked and the base won’t support the toppings properly, overbaked and it becomes too hard and loses its tender texture.
Allow the baked base to cool for exactly 15 minutes. This cooling period is important because it allows the base to set while retaining enough warmth to help soften the dulce de leche layer.
Adding the Caramel Layer
While the base cools, prepare the dulce de leche by spooning it into a microwave-safe bowl and heating for about 45 seconds. This brief warming makes it easier to spread and creates a smooth, even layer. Using an offset spatula, spread the dulce de leche evenly across the entire surface of the cookie base, working it all the way to the edges.
The Candy Finale
Now comes the fun part – adding the candy toppings. Sprinkle your chosen candies evenly over the dulce de leche layer, then gently press them into the caramel using your hands. The slight warmth from the base and caramel should soften the dulce de leche just enough for the candies to nestle in securely.
If you’re using multiple types of candy, you can either mix them together for a random distribution or create distinct sections for each type. Some bakers prefer to divide the pan into quadrants, featuring a different candy in each section for variety in every serving.
Chilling and Cutting Techniques
Patience is essential for perfect results. Chill the completed bars in the refrigerator for 2 to 3 hours, or until the caramel layer is completely set. This chilling time prevents the layers from sliding apart when cut and ensures clean, professional-looking squares.
For the cleanest cuts, use a long serrated knife and clean it between cuts. The foil lining makes removal from the pan effortless – simply lift the entire batch out and place it on a cutting board. Cut into 24 small squares, as these bars are incredibly rich and a small piece is quite satisfying.
Serving and Storage Tips
These bars can be served either cold straight from the refrigerator or at room temperature. Cold bars have a firmer texture and more distinct layers, while room temperature bars are softer and more melded together. Both presentations are delicious, so the choice comes down to personal preference.
Store leftover bars in an airtight container in the refrigerator for up to one week. For longer storage, they can be wrapped individually and frozen for up to three months. When ready to serve frozen bars, simply thaw them in the refrigerator overnight.
Creative Variations and Customizations
While the basic recipe is perfection in itself, there are numerous ways to customize these bars to suit different tastes and occasions. Consider these variations for your next batch.
Seasonal Adaptations
For holiday celebrations, use candy that matches the season. Halloween versions might feature mini chocolate bars and candy corn, while Christmas editions could showcase red and green M&M’s, peppermint bark pieces, or crushed candy canes.
Nut Additions
Adding chopped toasted nuts creates extra texture and flavor complexity. Pecans, almonds, or peanuts work particularly well, either mixed with the candies or as a separate layer.
Different Candy Combinations
Experiment with different candy combinations to create unique flavor profiles. Coconut lovers might enjoy shredded coconut and Mounds bar pieces, while caramel enthusiasts could double down with Werther’s Originals and Rolo candies.
Frequently Asked Questions
Can I make these bars ahead of time?
Absolutely! These bars actually improve with time as the flavors meld together. Make them up to 3 days in advance and store covered in the refrigerator. They’re perfect for meal prep or party planning.
What if I can’t find dulce de leche?
If dulce de leche isn’t available, you can substitute with thick caramel sauce or even make your own by simmering a can of sweetened condensed milk. However, dulce de leche provides the best consistency and flavor for this recipe.
Can I use different pan sizes?
Yes, but you’ll need to adjust the ingredient quantities. For a 9×9 pan, use about 2/3 of the ingredients. For larger pans, you may need an additional can of dulce de leche to cover the surface properly.
Why do the bars need to be chilled?
Chilling is essential for the dulce de leche to set properly, which prevents the layers from sliding apart when cut. It also makes the bars much easier to slice cleanly and helps all the flavors meld together beautifully.
Can I freeze these bars?
Yes, these bars freeze wonderfully! Wrap individual pieces in plastic wrap or store in airtight containers. They’ll keep for up to 3 months in the freezer and thaw perfectly in the refrigerator overnight.
Troubleshooting Common Issues
Even with a straightforward recipe like this one, occasionally things don’t go exactly as planned. Here are solutions to the most common problems bakers encounter.
If the cookie base comes out too hard, it was likely overbaked or the butter wasn’t cold enough when mixed in. For future batches, watch the timing carefully and ensure butter is well-chilled. If the base is too soft or crumbly, it may have been underbaked or the butter was too warm.
When the dulce de leche won’t spread easily, microwave it for an additional 15-30 seconds to soften further. If it becomes too thin, let it cool slightly before spreading. The consistency should be similar to thick frosting.
Why This Recipe Works Perfectly
The genius of this recipe lies in its perfect balance of simplicity and sophistication. By using dulce de leche instead of making caramel from scratch, home bakers can achieve professional-level results without the risk of crystallization or burning that comes with homemade caramel.
The oat cookie base provides just the right amount of structure to support the heavy caramel and candy layers while contributing its own distinct flavor and texture. The combination of textures – crispy base, gooey caramel, and varied candy pieces – creates an incredibly satisfying eating experience that appeals to all ages.
These candy-covered caramel bars represent the epitome of crowd-pleasing desserts. They’re impressive enough for special occasions yet simple enough for everyday treats, making them a valuable addition to any baker’s repertoire. With endless customization possibilities and foolproof techniques, this recipe guarantees success every single time.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a34029534/candy-covered-caramel-bars-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11857/chocolate-butterscotch-caramel-bars/
- https://www.youtube.com/watch?v=sBZoGV9WfgU
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g66054329/best-caramel-dessert-recipes/
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