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.