Ingredients:
- 1 3/4 cups (210 grams) all-purpose flour
- 2 cups quick-cooking oats (or pulse rolled oats in a food processor)
- 1 1/2 cups (300 grams) packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 14 ounces vanilla caramels, unwrapped
- 1/3 cup heavy cream
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup (6 ounces) unsweetened baking chocolate, chopped
- 1 cup chopped pecans
- Optional Topping:
- 5-6 additional caramels
- 1/3 cup chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper, leaving a 1-inch overhang on the sides for easy lifting. Set aside.
In a large mixing bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter until a crumbly dough forms.
Press 2/3 of the oat mixture firmly into the bottom of the prepared pan. Sprinkle the chopped pecans and both types of chocolate evenly over the crust.
In a small saucepan, melt the caramels with the heavy cream over low heat, stirring constantly until smooth. Pour the caramel mixture evenly over the chocolate and pecan layer.
Crumble the remaining oat mixture over the caramel layer. Bake for 23-25 minutes, or until the top is lightly golden brown. Allow the bars to cool completely in the pan on a wire rack before cutting into squares.
Optional: Melt the additional caramels and chocolate chips together and drizzle over the cooled bars for extra indulgence.
Enjoy these chewy, chocolatey, caramel-filled oatmeal bars as a perfect dessert or snack!
