I don’t make these too often as I cannot stop eating them once I get a taste. Can you blame me? Chocolate, pecans, and caramel all wrapped up in a chewy oatmeal crust. WHO can resist that, please tell me! Recipe from my friend, Kelly Eck.
12 oz. jar caramel ice cream topping
3 Tbs. all-purpose flour
1 3/4 cups quick oats
1 1/2 cups all purpose flour
1/2 tsp. soda
1/2 tsp. kosher salt
3/4 cup packed dark brown sugar
3/4 cup butter, melted
1 cup milk chocolate morsels
1 cup, chopped pecans, toasted
Preheat oven to 350 degrees F. In a small bowl, combine 3 Tbs. flour with caramel; set aside.
In a large mixing bowl, combine oats, flour, soda, salt, and brown sugar; stir in melted butter and mix well. Reserve one cup of prepared oat mixture and set aside. Press remaining oat mixture into the bottom of a greased 9 x 13 baking dish. Bake, uncovered, for 12 minutes on center rack of oven. Remove crust from oven and sprinkle with chocolate morsels and pecans; pour prepared caramel mixture over the top, leaving 1/4-inch edge around outside. Sprinkle reserved oat mixture over caramel. Bake, uncovered, for 20 minutes. Cool completely before cutting into bars to serve.
Now You’re Cookin’,