Ingredients
24
24 servings
- •1 cup all-purpose flour
- •1 cup rolled oats
- •¾ cup brown sugar
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •¾ cup unsalted butter, melted
- •1 cup crushed chocolate toffee pieces (such as Heath®)
- •30 individually wrapped caramels, unwrapped
- •7 tablespoons heavy whipping cream
- •1 cup coarsely chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Mix flour, oats, brown sugar, baking soda, and salt together in a large bowl. Stir in butter until evenly incorporated. Press mixture into the bottom of the prepared baking dish to form crust.
- Bake in the preheated oven until crust is firm and lightly golden, about 10 minutes. Sprinkle toffee pieces on top; spread evenly with a spatula as they melt over the hot crust.
- Melt caramels in a saucepan over medium-low heat, about 5 minutes. Stir in heavy cream until smooth.
- Pour melted caramel sauce over toffee layer. Sprinkle pecans on top.
- Bake in the preheated oven until edges are golden, about 15 minutes. Cool until set, 15 to 20 minutes. Cut into bars.
Nutritional Facts
Per 24 servings
- Calories: 213
- Carbohydrate: 22g
- Fat: 14g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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