Caramel Candy Bar Cookies

Course Dessert
Servings 32 bars
Author Liz Mays


  • 1 1/2 cups firmly packed brown sugar
  • 1 1/2 cups butter softened
  • 1 cup quick cooking rolled oats
  • 1 cup crisped rice cereal
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 35 vanilla caramels unwrapped
  • 1/3 cup milk
  • 14 oz candy-coated chocolate pieces


  • Heat oven to 350 degrees. Spray 13 x 9-inch pan with cooking spray.
  • Combine brown sugar and butter; beat until smooth. Stir in oats and cereal. Add flour, baking soda and salt; mix until well blended. Reserve 1 cup of mixture for topping; set aside.
  • Press remaining mix into bottom of pan. Bake at 350 degrees for 10 minutes.
  • Meanwhile, in small pan on stove, heat caramels and milk over low heat, stirring constantly until melted and smooth.
  • Remove partially baked crust from oven. Sprinkle with 1 cup of candy-coated chocolate pieces. Drizzle with melted caramel, avoiding the sides of pan.Drop reserved oat mixture by heaping spoonfuls over the top. Sprinkle with remaining chocolate pieces.
  • Return to oven. Bake 20-25 minutes or until center is set and top is golden brown. Cool 1 hour.