These bars are amazing. Everywhere they go, they disappear in record time! Gooey, chocolatey, buttery, caramely…what more could you ask for?! I originally posted this recipe in 2007 and holy cow, I am so embarrassed by the picture! Look at this blurry thing. I’m happy to say that my photography skills have come a long way since then!
Buttery oat crust layered with gooey caramel and chocolate chips make the perfect oatmeal bar!
- 48 soft caramels
- 1/2 cup heavy cream
- 2 cups old fashioned rolled oats
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 3/4 tsp baking soda
- 1 tsp salt
- 2 1/2 sticks unsalted butter, cut into small chunks
- 1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper, leaving a two inch overhang on each short side. Put caramels and cream in a small saucepan and cook over medium heat, stirring occasionally, until caramels are melted (about 5 minutes). Let cool. In a large bowl, stir together oats, flour, brown sugar, baking soda, and salt. Blend in butter with a fork or your fingertips until mixture resembles coarse meal. Press half of the mixture onto bottom of parchment-lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle crust with chocolate chips, then drizzle with the caramel mixture. Top with the remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.