Ingredients:
- 1 3/4 cups (210 grams) Gold Medal Flour ® versatile flour
- 2 cups quick-cooking oats (if utilizing rolled oats, pulse them for few seconds in the food mill).
- 1 1/2 cups (300 grams) Imperial Sugar ® brown sugar.
- 1 teaspoon baking soda.
- 1/4 teaspoon salt.
- 1 cup butter, melted.
- 14 ounces vanilla caramels, unwrapped.
- 1/3 cup heavy cream.
- 2 cups (12 ounces) semisweet chocolate pieces.
- 1 cup (6 ounces) unsweetened baking chocolate, sliced.
- 1 cup sliced pecans.
Directions:
Heat the oven to 350F. Line a 13×9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Reserve.
In a blending bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix till crumbly.
Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and sliced one) over the crust.
In a little pan, integrate caramels and heavy cream. Prepare over low heat, stirring constantly up until melted and smooth.
Put the caramel in the pan, over the chocolate and pecans.
Fall apart the reserved oatmeal cookie dough over the caramel layer.
Bake for 23 minutes or until light golden brown.
Cool totally in pan on a cake rack.
Once cooled cut into bars.
Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars.
