Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup quick oats
- 1 cup semisweet chocolate chips (plus extra for sprinkling)
- 1 cup caramel bits or soft caramel squares
- 1 cup marshmallow fluff or marshmallow creme
Substitution tips: You can swap out the all-purpose flour for whole wheat flour for a nuttier flavor, or use dairy-free butter and chocolate chips to make these vegan-friendly. If caramel bits are hard to find, soft caramel squares chopped finely work beautifully.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking pan (about 9×13 inches) with parchment paper or grease it lightly to prevent sticking.
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes. I always remember Mama Lou’s gentle encouragement here, reminding me to have patience — “good things take time, Sofia.”
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. The batter will become creamy and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the quick oats and chocolate chips, saving a handful of chocolate chips to sprinkle on top later. Ouma always insisted on this extra step because “the sparkle on top is what makes them special.”
- Spread half of this oat and chocolate mixture evenly into the prepared baking pan to form the base layer. Press it down gently but firmly.
- Evenly distribute the caramel bits over the base layer. If using caramel squares, place them spaced evenly so they melt uniformly.
- Spread the marshmallow fluff gently over the caramel layer. I like to dip a spoon in warm water before spreading to keep it smooth and easy to work with — a trick I picked up watching Mama Lou’s effortless hands glide through the marshmallow.
- Top with the remaining oat and chocolate mixture, pressing lightly to seal the layers together.
- Sprinkle the reserved chocolate chips over the top for that finishing touch that Ouma always loved.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the caramel is bubbly.
- Allow the bars to cool completely in the pan before slicing into squares. This waiting game is always the hardest part — but trust me, it’s worth it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
