Salted Caramel Oreo Bars

From Zoe Eng (’14)

Serves: 9-12+



about 25 cookies (about 2.5 cups) finely crushed Oreos [you’re going to want to use a food processor]
5 tablespoons unsalted butter, melted
about 1.5 cups semi-sweet chocolate chips
2 ounces (about 1.5 cups) salted pretzel pieces
1 cup salted caramel [or just get 1 bag of caramels for melting]


1. Pre-heat oven to 350 degrees; spray a 9×13 baking dish with cooking spray [this can stick to the pan pretty easily so pay attention to this] and set aside
2. In a medium bowl, combine Oreo crumbs and melted butter; press mixture down evenly into prepared baking dish
3. Pour about half of chocolate chips over crust [I melted some of these for the first layer]
4. Combine pretzel pieces and salted caramel, pour mixture over chocolate chip layer [I melted the individually wrapped caramels with a bit of water, and I didn’t mix the pretzels in, I just put them on top. I also didn’t use enough pretzels, so use more than you think.]
5. Pour remaining chocolate chips over top of bars
6. Bake for about 25 minutes or until caramel is bubbling around edges [took less time with some of the ingredients already melted, but possibly affected texture] and bars appear set
7. Allow to cool before slicing [put cooking spray on knife, may work while still cool; cut through edges of pan before trying to cut the individual bars apart]

Store leftover bars covered at room temperature up to four days.

Recipe adapted from: