Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Bars 3.3 (341) 41 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen Chocolate-caramel-oatmeal squares are perfect for a school bake sale or an after-school snack. Ingredients Vegetable-oil cooking spray 48 soft caramel-candy cubes ½ cup heavy cream 2 cups old-fashioned rolled oats 2 cups all-purpose flour 1 cup packed light brown sugar ¾ teaspoon baking soda 1 teaspoon salt 10 ounces (2 ½ sticks) unsalted butter, cut into small pieces 1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares. Rate it Print