Henry's Jerome Bars
Indulge in the irresistible decadence of Henry’s Jerome Bars, the ultimate dessert for caramel and chocolate lovers. These heavenly layered bars feature a buttery oat crust and crumb topping, sandwiching rich layers of gooey caramel, melty semi-sweet chocolate chips, and crunchy pecans for an optional nutty twist. Perfectly balanced between sweet and salty, this easy-to-make treat comes together in just 40 minutes, making it an ideal choice for bake sales, potlucks, or an indulgent snack at home. With their golden, crumbly exterior and pockets of caramel-soaked goodness, these bars are sure to become a family favorite. Serve them slightly chilled for a firm bite or at room temperature for an ooey-gooey delight.
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Ingredients
- 2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1.5 cups brown sugar
- 1 cup unsalted butter, melted
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup chopped pecans (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
Step 2
In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, baking soda, and salt until well combined.
Step 3
Pour the melted butter over the dry ingredients and stir with a wooden spoon or spatula until the mixture resembles coarse crumbs.
Step 4
Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan, creating an even layer.
Step 5
Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the topping.
Step 6
Sprinkle the chocolate chips evenly over the baked crust. If using pecans, distribute them evenly as well.
Step 7
Drizzle the caramel sauce over the chocolate chips and nuts, making sure to cover the entire surface for maximum gooeyness.
Step 8
Crumble the remaining oat mixture over the caramel and chocolate layer, leaving some gaps to allow the caramel to peek through.
Step 9
Return the pan to the oven and bake for an additional 15 minutes, or until the top is lightly golden and the edges are bubbling.
Step 10
Remove the pan from the oven and let the bars cool completely in the pan. You can speed up the cooling process by placing the pan in the refrigerator once it’s no longer hot.
Step 11
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles and serve.
Step 12
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (1412.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6382.1 |
| Total Fat 330.3g | 0% |
| Saturated Fat 178.0g | 0% |
| Cholesterol 556.7mg | 0% |
| Sodium 2920.4mg | 0% |
| Total Carbohydrate 842.5g | 0% |
| Dietary Fiber 45.5g | 0% |
| Total Sugars 497.7g | |
| Protein 69.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 463.2mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 1588.6mg | 0% |
Source of Calories