Chocolate Caramel Oatmeal Chews

These mouth-watering bars are rich and chewy with caramel, chocolate and nuts


  • 2 cups (500 mL) quick or old-fashioned oats
  • 1¾ cups (425 mL) all-purpose flour, divided
  • ¾ cup (175 mL) packed brown sugar
  • 1 tsp (5 mL) baking soda
  • 1 cup (250 mL) butter or margarine, melted
  • 1 cup (250 mL) butterscotch caramel ice cream topping
  • ½ cup (125 mL) chopped pecans
  • 1 cup (250 mL) semi-sweet chocolate morsels


  1. Preheat oven to 350°F (180°C). Brush Stone Rectangular Baker with canola oil. Combine oats, 1 ½ cups (375 mL) of the flour, brown sugar and baking soda in a large mixing bowl. Add butter; mix until crumbly. Reserve 1 cup (250 mL) of the crumb mixture. Press remaining crumb mixture onto bottom of baker. Bake 15 minutes.

  2. Combine caramel topping and remaining ¼ cup (50 mL) flour in a medium size bowl; whisk until smooth. Drizzle over crust; carefully spread to edges .
  3. Combine pecans and reserved crumb mixture in a small bowl. Sprinkle crumb mixture and chocolate morsels evenly over caramel mixture. Bake 15-18 minutes or until golden brown and bubbly Cool completely. Cut into bars.


  • 24  servings of 1 bar

Nutrients per serving:

Calories 250, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 20 mg, Carbohydrate 32 g, Protein 3 g, Sodium 135 mg, Fiber 2 g


U.S. Diabetic exchanges per serving:

1 starch, 1 fruit, 2 1/2 fat (2 carb)  

Cook's Tips:

The Measure-All® Cup is ideal for measuring sticky ingredients like ice cream topping, honey or molasses. Its unique design allows you to push ingredients from the cup with little cleanup.

To store leftover bars, place in tightly covered container at room temperature.

These bars can be prepared and frozen up to 1 month. Wrap securely. When ready to serve, thaw bars at room temperature; unwrap. 

For a no-fuss way to impress guests, serve this casual dessert while still slightly warm with a scoop of vanilla ice cream.

Related Products

Related Recipes