• 20servings
  • 45minutes
  • 244calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6
MineralsNatrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 48 soft caramel-candy squares

  3. 1/2 cup heavy cream

  4. 2 cups old-fashioned rolled oats

  5. 2 cups all-purpose flour

  6. 1 cup packed light brown sugar

  7. 3/4 teaspoon baking soda

  8. 1 teaspoon salt

  9. 2 1/2 sticks of unsalted butter, cut into small pieces

  10. 1 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees farenheit. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put the caramels and cream in a small saucepan and cook over medium heat, stirring occasionally, until the caramels are well melted, about 5 minutes. Let cool.

  2. Stir together the oats, flour, brown sugar, baking soda, and salt in a large bowl. Blend in the butter with a fork or until the mixture is coarse; press half of the mixture onto the lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack for about 5 minutes.

  3. Sprinkle the crust with the chocolate chips and drizzle it with the caramel mixture. Top with the remaining crumb mixture and bake until golden, about 20 to 25 minutes. Let cool in the pan. Then cut into squares and serve.


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