Slow Cooker Chocolate Caramel Bars recipe

These irresistible Slow Cooker Chocolate Caramel Bars feature a buttery oat-cookie crust, layers of melted milk chocolate chips, and gooey homemade-style caramel, all slow-cooked to perfection. The result is a fudgy, chewy treat with the perfect balance of sweet chocolate and rich caramel in every bite—pure dessert bliss without turning on the oven!

Why You’ll Love This recipe:

You’ll fall head over heels for these Slow Cooker Chocolate Caramel Bars because they deliver all the indulgent flavor of classic chocolate-caramel treats with almost zero hands-on effort. The slow cooker does the heavy lifting, gently melting and melding the layers into a lusciously gooey, fudgy bar that tastes like a homemade candy bar crossed with a bakery dessert.

No oven required means less heat in the kitchen (perfect for warmer days), and the combination of buttery base, molten chocolate, and stretchy caramel creates an addictive texture contrast—crisp edges, soft centers, and that irresistible ooey-gooey pull.

They’re crowd-pleasing for potlucks, holidays, or weeknight cravings, easy enough for beginners yet impressive enough to wow guests. Plus, the make-ahead nature lets the flavors deepen as they set, making every bite richer and more satisfying. Once you try them, you’ll keep coming back for “just one more square”!

Yield: 20 bars

Slow Cooker Chocolate Caramel Bars recipe

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Gooey slow cooker chocolate caramel bars with buttery base, melted chocolate, and rich caramel—easy, decadent, irresistible!

Prep Time 15 minutes

Cook Time 2 hours

Additional Time 2 hours

Total Time 4 hours 15 minutes

Ingredients

For the crust/base:

• ¾ cup (1½ sticks) unsalted butter, melted
• 1 cup packed brown sugar
• 1½ cups all-purpose flour
• 1 cup quick-cooking oats
• ½ tsp baking soda
• ¼ tsp salt

For the caramel layer:

• 1 (11–14 oz) bag soft caramels, unwrapped
• ⅓ cup evaporated milk
• 1 tsp vanilla extract

For the chocolate layer:

• 2 cups milk chocolate chips (or semi-sweet)
• Optional: flaky sea salt for topping

Instructions

1. Get your slow cooker ready — Line a 6-quart slow cooker with parchment paper or heavy-duty foil, leaving overhang on the sides for easy lifting. Lightly grease it. This is your secret to mess-free bars!
2. Mix up that dreamy crust — In a large bowl, stir together the melted butter and brown sugar until smooth and glossy. Add flour, oats, baking soda, and salt, then mix until it forms a crumbly dough that holds together when squeezed—yum!
3. Create the base — Press about two-thirds of the crumb mixture firmly and evenly into the bottom of your lined slow cooker to form a solid crust. Use the back of a measuring cup for a smooth layer—it’ll be your sturdy foundation.
4. Melt the magic caramel — In a microwave-safe bowl (or small saucepan), combine unwrapped caramels and evaporated milk. Microwave in 30-second bursts (or heat on low stove), stirring each time, until silky smooth. Stir in vanilla—inhale that heavenly smell!
5. Pour on the goo — Gently pour the warm caramel over your crust, spreading it evenly with a spatula to reach all the edges. This gooey layer is what makes these bars so addictive!
6. Blanket with chocolate — Sprinkle the chocolate chips generously and evenly over the caramel. They’ll melt beautifully as the slow cooker works its magic.
7. Finish with the topping — Crumble the remaining crust mixture over the chocolate layer like a delicious streusel. Don’t press it down—let it stay nice and crumbly for texture.
8. Slow cook low and slow — Cover and cook on LOW for 2–2½ hours. Check at 2 hours—the chocolate should be melted, caramel bubbly, and edges set. Every slow cooker is different, so keep an eye!
9. Cool it down — Turn off the slow cooker and let the bars cool in the insert for 1–2 hours (lid off) until warm/room temp. Then lift out using the parchment overhang and place on a cutting board.
10. Slice & enjoy! — For clean cuts, chill in the fridge 1–2 hours until firm. Slice into squares, sprinkle with flaky salt if desired, and watch everyone’s eyes light up with the first bite. Serve slightly warm for maximum gooeyness!

Notes

These bars are very rich—small squares go a long way! For best results, use a larger oval slow cooker for even cooking. If edges overcook slightly, trim them off for perfect bars. Always cool completely before cutting to avoid mess.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 378Total Fat 16gSaturated Fat 10gUnsaturated Fat 7gCholesterol 27mgSodium 97mgCarbohydrates 51gFiber 3gSugar 26gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Line your slow cooker with parchment paper or heavy-duty foil (with overhang) for easy removal and cleanup—grease it lightly too.
• Use low heat setting only; high can scorch the chocolate or make the caramel too hard.
• Stir the chocolate and caramel layers gently halfway through cooking if possible for even melting.
• Let the bars cool completely in the liner before lifting out—rushing causes crumbling.
• For clean cuts, chill the bars fully, then use a sharp knife wiped with hot water between slices.
• If your caramel is too thick, add an extra 1-2 tbsp of cream or milk during melting.

Ingredients Notes:

• Butter — Provides rich flavor and helps bind the crust; unsalted is best so you control the salt level, but salted works in a pinch for extra flavor.
• Brown sugar — Adds deep molasses notes and moisture for a chewy texture; light or dark both shine here (dark gives more caramel-like flavor).
• All-purpose flour & quick oats — The flour gives structure while oats add hearty chew and classic cookie-bar texture.
• Caramels — Soft wrapped caramels (like Kraft) melt into silky perfection; avoid hard candies. Caramel bits work great too for easier melting.
• Evaporated milk — Creates ultra-smooth, creamy caramel without curdling; don’t substitute regular milk as it changes consistency.
• Chocolate chips — Milk chocolate brings sweetness that pairs beautifully with caramel; semi-sweet or dark offers a more intense contrast if preferred.
• Vanilla & salt — Vanilla enhances all the flavors, while a pinch of salt (especially flaky on top) balances sweetness and elevates the caramel-chocolate combo.

Variations and Substitutions:

• Nutty twist — Stir ¾–1 cup chopped pecans, walnuts, or peanuts into the chocolate layer for crunch like turtle bars.
• Salted caramel upgrade — Sprinkle flaky sea salt generously over the top after cooking for trendy salted caramel flavor.
• Different chocolate — Swap milk chocolate for semi-sweet, dark, or even white chocolate chips; or use a mix for complex flavor.
• Gluten-free version — Use gluten-free 1:1 flour blend and certified gluten-free oats.
• No-oat option — Replace oats with extra flour or crushed graham crackers for a smoother shortbread-style base.
• Extra indulgence — Add ½ cup shredded coconut to the crust or swirl in peanut butter with the chocolate.
• Caramel alternative — Use dulce de leche or homemade caramel sauce if you prefer not to melt individual caramels.

Storage Options:

Store cooled bars in an airtight container at room temperature for up to 5 days (they stay gooey and delicious). For longer storage, refrigerate up to 10–12 days—bring to room temp before eating for best texture. Freeze individually wrapped bars in a freezer bag for up to 2–3 months; thaw overnight in the fridge or at room temp for 1–2 hours.

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