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2
cups all-purpose flour
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1 3/4
cups quick-cooking rolled oats
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1 1/2
cups packed brown sugar
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1
teaspoon baking soda
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1/4
teaspoon salt
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1
cup butter, melted
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1
14 ounce package vanilla caramels, unwrapped
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1/3
cup milk
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2
cups semisweet chocolate pieces
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1
cup milk chocolate pieces
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1
cup chopped pecans
1. 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 bowl, combine flour, oats, brown sugar, baking 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 into bottom of prepared baking pan.
2. In a microwave-safe bowl, combine caramels and milk. Microwave on 50% power (medium) for 4 to 6 minutes or until caramels are melted and mixture is smooth, stirring twice.
3. Sprinkle chocolate pieces and pecans over crust in pan. Drizzle evenly with melted caramel mixture; sprinkle with reserved crumb mixture.
4. Bake for 20 to 25 minutes or until light golden brown. Cool in pan on a wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars.
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