Pioneer Woman Dessert Bars

This chewy gooey Pioneer Woman Dessert Bars is made with rolled oats, chocolate chips, and caramel topping and ready in 45 minutes. The warm caramel slowly bubbles up through the crisp oat crumble topping as it bakes. I love making a big batch of these for weekend family gatherings.

Why This Classic Works

The combination of a sturdy oat crust and a rich caramel center never fails. I used to struggle with the caramel leaking into the bottom crust and making it soggy.

The secret is baking the bottom crust first and mixing a little flour into the caramel. I learned this simple trick prevents a gooey mess and creates perfectly sliceable squares every time.

Pioneer Woman Dessert Bars Ingredients

• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups unsalted butter, melted
• 1 jar (14 ounces) caramel topping
• 3 tablespoons all-purpose flour
• 1 package (12 ounces) semisweet chocolate chips
• 1 cup chopped pecans

How To Make Pioneer Woman Dessert Bars

1. Prep The Oven And Pan: Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Mix The Crust: In a large bowl, stir together the flour, rolled oats, brown sugar, baking soda, and salt. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
3. Bake The Base: Press half of the oat mixture evenly into the bottom of your prepared pan. Bake for 10 minutes until lightly golden.
4. Prepare The Caramel: While the crust bakes, whisk the caramel topping with 3 tablespoons of flour in a small bowl until completely smooth.
5. Add The Filling: Remove the pan from the oven. Sprinkle the chocolate chips and chopped pecans evenly over the hot crust, then drizzle the caramel mixture over the top.
6. Finish And Bake: Crumble the remaining oat mixture over the caramel layer. Bake for 15 to 20 minutes until the top is golden and the caramel is bubbling.
7. Cool Completely: Let the bars cool entirely in the pan before cutting to ensure the caramel sets properly.

Recipe Tips

• Line your pan: Parchment paper ensures you can lift the entire batch out at once without the caramel sticking to the edges.
• Let them cool: Cutting into these bars while warm will cause the caramel to run out. Give them at least two hours to set at room temperature.
• Measure your flour: Too much flour in the oat base will make the crust dry and crumbly instead of chewy.

What To Serve With Dessert Bars

Serve these sweet bars with a cold glass of milk or a hot cup of black coffee to balance the rich caramel. They also pair wonderfully with a scoop of vanilla bean ice cream on a warm afternoon.

How To Store

Store leftover bars in an airtight container at room temperature for up to four days. You can also freeze them in a tightly sealed bag for up to three months. Just thaw them at room temperature before eating.

FAQs

• Can I use quick oats instead of rolled oats? Yes, quick oats will work, but rolled oats provide a much better chewy texture.
• Why did my caramel sink into the crust? This happens if you skip baking the bottom crust first or forget to mix flour into the caramel.
• Can I use homemade caramel sauce? Absolutely, just ensure your homemade caramel is fairly thick so it does not turn into soup while baking.

Nutrition

• Calories: 380 kcal
• Total Fat: 21g
• Saturated Fat: 10g
• Cholesterol: 35mg
• Sodium: 220mg
• Total Carbohydrate: 48g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Lemon Cream Cheese Pound Cake Recipe
• Pioneer Woman Cowboy Cookies Recipe
• Pioneer Woman Chocolate Pie