These gooey caramel chocolate bars are everything I crave in a dessert—rich, chocolatey, and dripping with molten caramel. Starting with a fudgy chocolate cake-mix base, layered with luscious caramel, and finished with a buttery oat crumb topping, these bars are sweet, soft, and satisfyingly chewy. They're perfect for potlucks, parties, or just when I want something irresistibly indulgent.

Why You’ll Love This Recipe

I love how easy it is to bring this show-stopping dessert together with simple pantry staples and a box of chocolate fudge cake mix. The combination of textures—from the chewy base to the gooey caramel center to the crumbly oat topping—keeps every bite interesting. These bars also store beautifully, making them an ideal make-ahead treat. Whether I’m sharing them at a gathering or saving them for myself, they’re always a hit.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box chocolate fudge cake mix
½ cup butter or margarine, softened (for crust)
3 eggs
1 cup semisweet chocolate chips
1 bag (14 oz) caramels, unwrapped
¼ cup butter or margarine (for caramel layer)
1 can (14 oz) sweetened condensed milk
½ cup reserved cake mix (for topping)
½ cup quick-cooking oats
3 tablespoon butter or margarine, softened (for topping)

directions

I preheat the oven to 350 °F (or 325 °F if I'm using a dark or non-stick pan).
I reserve ½ cup of the cake mix for the topping.
In a large bowl, I beat the remaining cake mix, ½ cup softened butter, and eggs until a dough forms. Then I stir in the semisweet chocolate chips.
I press this mixture evenly into an ungreased 13×9‑inch baking pan and bake for 14–18 minutes, just until it’s set.
While the crust bakes, I melt the unwrapped caramels, ¼ cup butter, and sweetened condensed milk in a saucepan over medium heat, stirring frequently for about 8 minutes until smooth.
As soon as the crust is out of the oven, I spread the warm caramel mixture evenly over it.
In a small bowl, I mix the reserved cake mix, oats, and 3 tablespoon softened butter with a fork until crumbly, then sprinkle it evenly over the caramel layer.
I return the pan to the oven and bake for another 20 minutes or so, until the topping is golden and set.
Finally, I let the bars cool completely in the pan before cutting, so the gooey caramel layers have time to firm up.

Servings and timing

Yield: Approximately 48 bars
Prep Time: 25 minutes
Cook Time: 40–45 minutes total
Total Time: About 1 hour (including cooling)

Variations

I sometimes swap out the semisweet chocolate chips for milk or dark chocolate, depending on my mood.
For a nutty twist, I mix chopped pecans or walnuts into the topping.
If I’m in a salty-sweet kind of vibe, I’ll sprinkle flaky sea salt over the caramel layer before baking.
I’ve even tried adding a teaspoon of espresso powder to the cake mix to enhance the chocolate flavor—highly recommended!

storage/reheating

I store these bars covered at room temperature for up to 3 days, or in the fridge for up to a week. If I chill them, cutting becomes much cleaner and easier. For serving, I let refrigerated bars come to room temp or microwave a single bar for 10–15 seconds to bring back the gooey texture.

FAQs

What kind of caramels should I use?

I use standard soft caramel candies like Kraft or Werther’s for easy melting. Just make sure they’re unwrapped.

Can I freeze these bars?

Yes, I freeze them in an airtight container for up to 2 months. I separate the layers with parchment paper and thaw at room temperature.

Can I make these gluten-free?

I haven’t tried it myself, but a gluten-free chocolate cake mix and certified gluten-free oats should work well as a substitute.

Why do I need to let the bars cool before cutting?

Cooling helps the caramel layer set properly, making the bars easier to cut and less messy.

Can I use homemade caramel instead of store-bought?

Absolutely. If I have extra time, I sometimes make my own caramel sauce—just make sure it's thick enough to hold up in the bars.

Conclusion

These gooey caramel chocolate bars are pure indulgence in every layer—from the fudgy base to the silky caramel to the golden oat topping. I love how easy they are to make, and they never fail to impress. Whether I’m baking them for guests or saving a stash for myself, these bars always satisfy my chocolate-caramel cravings.