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Looking for a sweet treat that won’t blow your calorie budget? Check out this recipe for caramel chocolate oat mini-bars. I think it’s a winner!
The combination of crunchy oat and brown sugar crust, chewy caramel and chocolate drizzle is simple and sweet, and oh so delicious. And because they are sweet – one little mini bar should be enough to satisfy your sweet tooth.
How Many Calories and WW Points in Mini Caramel Chocolate Oatmeal Dessert Bars?
Each little bite-size candy bar has about 80 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
These sweet, chewy and crunchy cookie bars are super easy to make too. You just stir together a simple crumb crust, press it in a pan and bake until golden. Then spread on a layer of melted caramel and drizzle with chocolate.
That’s all there is to it!
If you like these oatmeal mini bars topped with gooey caramel and chocolate, be sure to check out my other WW Friendly recipes including Slow Cooker Peanut Butter Chocolate Chip Blondies, Easy Apricot Oat Bars, WW Chocolate Peanut Butter Squares, Ellie’s Healthy Energy Bars and WW Low-Fat Lemon Bars
If you’ve made these Low Fat Caramel Chocolate Oat Cookie Bars, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Caramel Chocolate Oatmeal Mini Bars Recipe
Ingredients
- 1 cup quick or old-fashioned oats
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoon butter, melted
- 1 package (14 ounces) caramel candies, unwrapped
- 2 tablespoons milk
- 1/2 cup milk chocolate morsels
Instructions
- Preheat your oven to 350F degrees. Line a 9×13-inch baking pan with parchment paper.
- In a large mixing bowl (affiliate link), combine the oats, flour, brown sugar, baking soda and salt. Add the butter and mix until crumbly.
- Press the oat mixture evenly into the lined pan. (Be sure to press firmly.)
- Bake for about 20 minutes or until light golden brown. Remove from the oven and place pan on a wire rack to cool.
- Place the caramels and milk in a microwave safe bowl (affiliate link). Microwave (affiliate link), uncovered on High for 1 – 3 minutes, stirring every 30 seconds, until the mixture is melted and smooth.
- Pour the melted caramel over the hot crust and spread evenly to cover. Let stand 10 minutes or until the caramel is set.
- Lift the bars from the pan with the parchment paper. Place on a cutting board (affiliate link). Cut lengthwise into 8 rows.
- Place the chocolate morsels in a small microwave safe bowl (affiliate link) and microwave (affiliate link) on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. Spoon the melted chocolate into a resealable plastic bag. Twist the top of the bag and make a small cut in one corner.
- Squeeze out the chocolate in a continuous loop of chocolate along each row. Let stand until the chocolate is set.
- Cut the rows lengthwise into eights and crosswise into sixths, making 48 bite-size bars.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 2 PointsPlus (Old plan) I think these mini-bars could easily be made gluten-free. The next time I make them, I’m planning to substitute oat flour or a gluten-free flour blend for the all-purpose flour. This makes a large pan of mini cookie bars, so you could always individually wrap them and place them in the freezer if it’s too tempting to have them laying around.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The cakes are really soft and sweet. I had a nice weekend spending time with my friends enjoying these great cakes.