Four layers of intense flavor will have you craving these Oatmeal Caramel Truffle Brownies day and night! An oatmeal cookie crust topped with rich caramel, fudgy brownie and ganache frosting. Welcome to paradise.
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This week will be the first true week of summer “vacation” for us. Meaning, the boys and I are just hanging out by ourselves with not much more than nightly swim practice on our schedule.
Last week was VBS and I officially do not want to be in a room with 20 three year olds again… for at least a year anyways. Wow. How quickly I forget what three year olds are like! The boys had a lot of fun and so did I but we ended last week thoroughly exhausted only to dive head-first into Father’s Day on Sunday and Chris’s 40th birthday on Monday.
I’ve been busy.
Father’s Day we went to the A’s game and out to dinner with Chris’s parents. (My dad is on the other side of the country right now visiting my little sister.) Chris knows me well and got tickets in the shade so I could avoid heat stroke…#smartmove.
And then Monday night everyone came over to our place and I made a no-bake strawberry cheesecake per Chris’s request and decided to NOT photograph the cake prior to the party because, well, you only turn 40 once. It was such a big hit though that I do plan on making it again so I can share it with all of you 🙂
In addition to the cheesecake, I served up these Oatmeal Caramel Fudge Brownies that I made over the weekend. Cause it’s really not a party without chocolate, am I right?
Truth time: these brownies weren’t for Chris at all, they’re for me…and you.
See, a couple of weeks ago I tried the new Caramel Chai Tea Latte from International Delight during one of my “me moments”. Rocked my world people. Ever since then I’ve had caramel on the brain. And I can’t think of anything better than eating and drinking caramel at the same time. Especially if it’s quiet time. And the boys are locked, er, playing quietly in their rooms. A girl can dream, can’t she?
This is what my dreams look like.
Let me fill you in on what’s happening here. It all starts with an oatmeal cookie crust. Gives this brownie a nice handle if I do say so myself. It’s topped with a caramel layer that you can’t help but sink your teeth into (also used in the Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars). Then, because ingredients lists should NOT be daunting, I used a boxed brownie mix that was the most definitely the right call. I added in some mini chocolate chips for a deep chocolate flavor. Then, it’s ganache time. Nothing like a thick layer of rich ganache to top off the perfect brownie. (I got the idea for that from these outrageous Mocha Truffle Brownies.)
Pretty sweet right? I mean that literally. You WILL NEED A DRINK. So try this Caramel Chai Tea and see if your timeout just got a little bit better. I know mine did!
Chocolate and Caramel Bars
Ingredients
Oatmeal Layer
- 1 2/3 cups quick-cooking or old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1/2 cup butter melted
Caramel Layer
- 11 oz caramels 1 bag
- 14 oz can sweetened condensed milk
- 4 tbsp butter
Brownie Layer
- 19.5 oz brownie mix 1 box
- 2 eggs
- 1/2 cup vegetable oil
- 3 tbsp water
- 1 cup mini chocolate chips
Ganache Frosting
- 2 cups semi-sweet chocolate chips
- 2/3 cup heavy whipping cream
Instructions
Oatmeal Layer
- Preheat oven to 350F.
- Line a 9x13 baking dish with parchment paper or lightly grease with cooking spray.
- Combine oats, flour, brown sugar and baking soda in a medium bowl. Stir in melted butter with a fork.
- Press the mixture into the bottom of the prepared baking dish and bake for 10 minutes.
Caramel Layer
- Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
- Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
- Let the oatmeal crust cool for 5 minutes before pouring the slightly cooled caramel mixture on top.
- Let sit for 10 minutes.
Brownie Layer
- Prepare the brownie mix according to the package instructions and fold in the mini chocolate chips.
- Gently spoon over the top of the cooled caramel layer.
- Bake at 350F for 25 to 30 minutes or until a toothpick inserted about 2 inches from the edge comes out mostly clean.
- Let brownies cool completely.
Ganache Frosting
- Combine chocolate chips and whipping cream in small saucepan. Stir over low heat until chocolate has melted and cream is completely combined.
- Pour over cooled brownies. Refrigerate until frosting has set up completely. Cut into bars and store in an airtight container. I like to keep mine refrigerated but it's not necessary.
Notes
- Room Temperature: Store in an airtight container at room temp, preferably in a cool spot, for up to 3 days.
- Refrigerator: For longer freshness or firmer bars (especially helpful for clean slicing), keep them in the fridge. They’ll last up to a week.
- Freezer: Want to save some for later? These bars freeze great! Wrap individual bars in plastic wrap, then place in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the fridge or at room temp before serving.
Nutrition
More “me time” treats!
Blueberry Lemon Cream Cheese Muffins
Peanut Butter S’mores No Bake Brownies
French Vanilla Cheesecake Cupcakes
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Have a great day!
This conversation is sponsored by International Delight. The opinions and text are all mine.
Jen says
These truffle bars wone me a Best of Show ribbon at my county fair last week! Thank you for an amazing recipe!