2 1/4 c melted butter (I used 3 sticks or 1 1/2 c.)
2 bags caramels
8 Tb. milk (approz. 2/3 c.)
12 oz. chocolate chips
2 c. chopped pecans
Instructions
Preheat oven to 350.
Combine oats, flour, sugar, salt, and sda in large bowl and mix thoroughly. Add butter and mix well. Divide oatmeal mixture in half; press halfinto ungreased sheet cake pan. Bak for 10 min. until light golen brown
Meanwhile, melt caramels and milk in bowl. Microwave on high at 1 min. intervals, stirring in between, until smooth and creamy.
Reserve about 1/3 caramel mixture and pour remaining over oatmeal mixture. Sprinkle chocolate chips and pecans over caramel.
Crumble remaining oatmeal mixture over the top and drizzle with the rest of the caramel. Return to oven for 12 min, until light golden brown.
Cool completely before cutting.
(These freeze well for up to a month!)
Originally Submitted
7/11/2012
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