Ingredients
- 10 ounces vegan caramels (such as Cocomels)
- ½ cup full-fat coconut milk (from a can)
- ¾ cup melted vegan butter (1 ½ sticks)
- ¾ cup brown sugar
- 1 cup all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) bittersweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium saucepan, combine vegan caramels and coconut milk. Heat over medium-low, stirring constantly until the caramels are fully melted and the mixture is smooth.
- In a medium bowl, mix together melted vegan butter, brown sugar, flour, oats, baking soda, salt, and vanilla extract until combined.
- Press half of the oat mixture evenly into the bottom of the prepared pan.
- Bake for 10 minutes.
- Remove from oven and sprinkle chocolate chips evenly over the hot crust.
- Pour the caramel mixture evenly over the chocolate chips.
- Crumble the remaining oat mixture over the top.
- Return to the oven and bake for an additional 15 minutes, or until the top is lightly browned and bubbling.
- Allow to cool completely in the pan. For best results, let them sit overnight at room temperature, or chill in the fridge to set faster before slicing into bars.
Notes
- Store in an airtight container at room temperature for 4–5 days or in the refrigerator for longer shelf life.
- Let refrigerated bars come to room temperature before serving.
- To freeze: Wrap bars in plastic wrap and place in an airtight container or freezer bag. Thaw at room temperature before enjoying.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 311
- Sugar: 26g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 1mg
