- Makes: 48 servings
- Yields: 48 bars
- Prep: 35 mins
- Bake: 20 mins 350°F
cups quick-cooking rolled oats
cups packed brown sugar
teaspoon baking soda
cup butter, melted
14 ounce package vanilla caramels, unwrapped
cups semisweet chocolate pieces
cup milk chocolate pieces
cup chopped pecans
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set aside. In a large bowl, combine flour, oats, brown sugar, soda, and salt. Add melted butter and mix until crumbly. Reserve half of crumb mixture (about 2-1/2 cups) for topping. Press remaining crumb mixture in bottom of prepared baking pan.
- In a small microwave-safe bowl, combine caramels and milk. Microwave on 50 percent power (medium) for 4 to 6 minutes or until caramels are melted and mixture is smooth, stirring twice.
- Sprinkle chocolate pieces and pecans over crust in pan. Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.
- Bake for 20 to 25 minutes or until light golden brown. Cool in pan on a wire rack. Use the foil to lift uncut bars out of pan. Cut into bars. Makes 48 bars.
From the Test Kitchen
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Related CategoriesBrownies and Bars, Chocolate Cakes, Chocolate Chip Cookies, Chocolate Cookies, Chocolate Desserts, Christmas Cookies, Christmas Recipes, Cookies, Dark Chocolate Desserts, Desserts, Halloween Recipes, Healthy Lunch Recipes, Lunch Recipes, Milk Chocolate Desserts, Party Appetizers, Party Recipes, Thanksgiving Recipes, White Chocolate Desserts