I’m fairly certain this recipe was my first pin onto my dessert board on Pinterest… Which means I’ve known about it for 3+ years.
Because they are delicious.
I’m not sure why they kept getting skipped over when I was trolling my page for new recipes to try, but I can tell you that it won’t be happening again. These are amazing and fairly easy. The worst part? Waiting until they set up to eat them!
I highly recommend making them in the evening so they have all night to set up and you can sleep through the wait. I don’t know if I could have handled being awake all day with these sitting on my counter begging to be eaten!
- 3/4 cup butter, melted
- 3/ 4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-rolled old fashioned oats
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 35 caramel squares, unwrapped
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
- Add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
- Add half of the mixture to the prepared pan, and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
- Bake for 10 minutes. While it bakes, make the caramel sauce.
- In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
- After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
- Slowly and evenly pour caramel sauce over the chocolate.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top.
- Return pan to oven and bake for about 15 to 18 minutes, or until edges are lightly browned and center is bubbling slightly.
- Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they will ooze all over.
Simple and delicious.