Dessert

Binge Bars Recipe

Name: Binge Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup salted butter (softened); 1 cup light brown sugar; 1 ¼ cups all-purpose flour; 1 cup old fashioned oats; 1 teaspoon baking soda; ¼ teaspoon salt; 1 bag (11 ounces) caramels, unwrapped; 3 tablespoons heavy cream; 3 tablespoons salted butter; 1 ½ cups milk chocolate chips

ByMarina Montclair November 8, 2025November 8, 2025

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Introduction

Binge Bars are a delightful treat combining a buttery oat crust with rich caramel and creamy milk chocolate. These bars are perfect for satisfying your sweet tooth and are great for sharing or enjoying any time you crave something indulgent.

The image shows square dessert bars arranged on a white marbled surface. Each bar has three visible layers: the bottom layer is a golden-brown cookie crust that looks soft and crunchy, the middle layer is a smooth, glossy caramel with scattered melted chocolate chips adding a mix of dark brown tones, and the top layer is a rough, crumbly oat-like crust in a light tan color that sits unevenly over the caramel and chocolate, creating a textured, rustic look. Small crumbs are scattered around the bars, emphasizing their crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter (softened)
1 cup light brown sugar
1 ¼ cups all-purpose flour
1 cup old fashioned oats
1 teaspoon baking soda
¼ teaspoon salt
1 bag (11 ounces) caramels, unwrapped
3 tablespoons heavy cream
3 tablespoons salted butter
1 ½ cups milk chocolate chips

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease a 9×13-inch baking pan with cooking spray and set it aside.
Step 2: In a medium bowl, combine the softened butter, light brown sugar, flour, oats, baking soda, and salt. Use an electric hand mixer to beat everything together until well combined.
Step 3: Press about three-quarters of the dough evenly into the bottom of the prepared pan, creating a thin layer. Bake this crust for about 15 minutes until it is lightly browned, being careful not to overbake.
Step 4: While the crust is baking, melt the 3 tablespoons of butter, heavy cream, and unwrapped caramels together over very low heat. Stir constantly to prevent burning. Once smooth and melted, remove from heat.
Step 5: Pour the melted caramel mixture evenly over the warm baked crust. Then, sprinkle the milk chocolate chips across the caramel layer.
Step 6: Crumble the remaining cookie dough over the chocolate and caramel layers. Return the pan to the oven and bake for another 15 minutes.
Step 7: Remove from the oven and allow the bars to cool completely before cutting into squares. Serve and enjoy!

Tips & Variations

For a nutty twist, sprinkle chopped pecans or walnuts on top of the caramel before adding the chocolate chips.
Use semi-sweet or dark chocolate chips instead of milk chocolate for a richer flavor.
Make sure to keep the caramel mixture on low heat and stir constantly to avoid burning and grainy texture.
Press the dough firmly into the pan for a more stable crust that holds together well when slicing.

Storage

Store Binge Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Warm slightly before serving to soften the caramel and chocolate layers.