Caramel Layers
A rich layered dessert featuring a crunchy oatmeal crust, caramel topping, and chocolate chips, perfect for sharing at gatherings or satisfying your sweet tooth.
Ingredients
Instructions
- Combine 2 cups flour, salt, baking soda, brown sugar, and oatmeal.
- Cut in the mixture with a pastry blender until crumbly.
- Reserve 2 cups of the crumb mixture.
- Press the remaining mixture into the bottom of a greased 12 x 18-inch jellyroll pan.
- Bake at 350°F for 10 minutes.
- Mix caramel ice cream topping with 1/4 cup flour to make the caramel layer.
- Spread the caramel mixture over the baked crust.
- Sprinkle with chocolate chips.
- Top with the reserved crumb mixture.
- Bake at 350°F for an additional 12-15 minutes until delicately browned.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of shortening. If you’re out of chocolate chips, chopped nuts or dried fruit can be great substitutes. Make sure to let the baked layers cool completely before cutting them into squares to maintain their structure. If the caramel layer is too thick, gently warm it for easier spreading.
Serving Suggestions
These caramel layers are delightful served warm with a scoop of vanilla ice cream on the side. They also make a great addition to a dessert table alongside other treats like Crispy Gingerbread Cookies. For a festive touch, drizzle additional caramel sauce over the top before serving, or sprinkle with sea salt for a sweet-salty contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. To reheat, place individual squares in the microwave for about 10-15 seconds or until warmed through. Avoid overheating to prevent the caramel from becoming too gooey.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Layers contains roughly 633 calories, with 6g protein, 29g carbohydrates, and 57g fat. It is an excellent source of iron (32% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1078mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, especially the baking soda and caramel topping, are gluten-free to ensure the entire dish meets your dietary needs.
Can I freeze the caramel layers?
Absolutely! After baking and cooling, wrap the caramel layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator before serving.
What can I use instead of caramel ice cream topping?
If you don’t have caramel ice cream topping, you can make a homemade caramel sauce using sugar, butter, and cream. Alternatively, store-bought dulce de leche works well too and adds a slightly different flavor that pairs beautifully with this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).