Ingredients
20
20 servings
- •nonstick cooking spray, for greasing
- •2 cups quick oats
- •1 ¾ cups all-purpose flour
- •1 ½ cups brown sugar
- •1 teaspoon baking soda
- •¼ teaspoon salt
- •1 cup melted unsalted butter
- •2 ½ cups semisweet chocolate chips, divided
- •50 soft caramel candies, unwrapped
- •½ cup heavy cream
Instructions
- Preheat the oven to 350˚F (175˚C). Line a 9x13-inch (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
- In a large bowl, combine the oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well-combined with a crumbly consistency.
- Pour about half of the oat mixture into the pan and press with the back of a spoon or spatula into a compact, even layer. Save the remaining oat mixture.
- Pour 2 cups (350 grams) of the chocolate chips over the oat mixture and spread them out evenly.
- In a small saucepan, melt together the caramels and heavy cream over medium-low heat until smooth.
- Pour the melted caramel over the chocolate chips and oat mixture, spreading the caramel until it covers the chocolate chips.
- Scatter the rest of the oat mixture over the caramel and spread out evenly. Sprinkle the remaining ½ cup chocolate chips on top.
- Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
- Enjoy!
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