Pioneer Woman Candy Covered Caramel Bars

Pioneer Woman candy covered caramel bars turn dulce de leche, oats and chopped chocolate candy into a gooey layered dessert bar in 1 hour, plus chilling. This no-fuss Halloween candy dessert fits potluck tables, game day parties, holiday cookie trays and kids' bake sales.

Press the candies in very gently once the dulce de leche is spread, because they need to sit in the caramel without sinking. If the caramel has firmed up, they slide off the bars when you cut them.

Canned dulce de leche replaces a stovetop caramel, so you skip the stirring and the burnt sugar. Mixing a pastry-cutter oat crust with four kinds of chopped candy also gives you chewy, crunchy and creamy bites in one square.

Pioneer Woman Candy Covered Caramel Bars

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

330

kcal

A buttery oat base bakes up crumbly and golden, then holds a thick layer of soft dulce de leche and chopped candy. After a few hours in the fridge, the bars slice cleanly into small, rich squares.

Ingredients

• Cooking spray
  

• 1 1/2 c. all-purpose flour
  

• 1 1/2 c. regular or quick oats
  

• 1 c. packed brown sugar
  

• 1 tsp. baking powder
  

• 1/4 tsp. salt
  

• 1 3/4 sticks cold salted butter, cut into pieces
  

• 2 13.5-ounce cans dulce de leche
  

• About 3 cups chocolate candies, chopped if large (such as M＆M's, Twix, Snickers and Milky Way)
  

Directions

• Prep the pan: Preheat the oven to 350°F and line a 9x13-inch baking pan with foil. Then spray the foil with cooking spray so the bars lift out easily later.
• Mix the dry ingredients: Whisk 1 1/2 cups all-purpose flour, 1 1/2 cups oats, 1 cup packed brown sugar, 1 teaspoon baking powder and 1/4 teaspoon salt in a bowl. Keep stirring until the oats and sugar are spread evenly through the flour.
• Cut in the butter: Cut 1 3/4 sticks of cold salted butter into pieces, then work it in with a pastry cutter until the mixture looks like coarse crumbs. Sprinkle it into the prepared pan and pat it down slightly to pack it.
• Bake the base: Bake for 30 to 35 minutes, until the top is light golden brown. Watch it near the end so it doesn't burn, then let it cool for 15 minutes.
• Soften the dulce de leche: Spoon 2 cans of dulce de leche (13.5 ounces each) into a microwave-safe bowl and heat for about 45 seconds. That softens it enough to spread without tearing the cookie base.
• Spread the caramel: Scoop the dulce de leche over the cooled base, then use an offset spatula to spread it to the edges in an even layer. Keep the layer smooth so every bar gets the same amount of caramel.
• Add the candies: Sprinkle about 3 cups of chopped chocolate candies on top, like M＆M's, Twix, Snickers and Milky Way, and press them in gently with your hands. If the caramel is too stiff for them to stay put, pop the pan in the oven for 30 seconds or so, then press them in again.
• Chill and slice: Chill the bars for 2 to 3 hours, then lift them out of the pan onto a cutting board. Cut them into 24 small squares with a long serrated knife, and serve cold or at room temperature.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Wilton 9-inch angled spatula, Spring Chef dough blender (pastry cutter). As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade caramel instead of dulce de leche?

You can, as long as it's thick enough to hold its shape once cooled. Thin caramel sauce runs into the crust and keeps the candies from setting, so canned dulce de leche is the easier choice.

How should I store these caramel bars?

Keep them in an airtight container in the fridge, with parchment between the layers so the candies don't stick. They're best within a few days, since the base softens the longer it sits against the caramel.

Can I make these bars ahead of time?

Yes, the chilling time makes them a good make-ahead dessert. Chill the pan overnight, then cut the squares the next day so the layers hold together when you slice.

What if I don't have a pastry cutter?

Use two forks or your fingertips to work the cold butter into the dry ingredients. Move quickly if you use your hands, because warm butter turns the crust greasy instead of crumbly.

What is the most common mistake with these bars?

Pressing the candies into caramel that has already firmed up is the biggest one, because they just pop back out. If that happens, warm the pan in the oven for about 30 seconds and press them in again very gently.