This comes from the Pampered Chef cookbook, “Simply Sweet”, which I love! So many tasty and fun recipes to try! I highly recommend it! These treats are for my friend Wendy’s son, Taylor, who is going on a mission to Chile (I seem to be making lots of treats for missionaries these days).
1 cup quick or old fashioned oats
1 cup flour
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 (14 oz) package caramel candies, unwrapped
2 tablespoons heavy whipping cream (I just used milk)
1 cup milk chocolate morsels
1 Preheat oven to 350. Combine oats, flour, brown sugar, baking soda and salt in bowl and mix well. Add butter and mix until crumbly. Press crumb mixture onto bottom of ungreased Medium Sheet Pan (do not use stoneware). (If you do not have a Medium Sheet Pan, you can use a 9 x 13″ pan.) Bake 20 – 22 minutes or until light golden brown. Remove pan from oven to cooling rack.
2 Place caramels and cream in microwave safe bowl and microwave, uncovered, on high 1 – 3 minutes or until melted and smooth, stirring every 30 seconds. Pour over hot crust, carefully spreading to edges. Let stand 10 minutes or until caramel is set then cut lengthwise into 8 rows.
3 Place chocolate chips in microwave safe bowl and microwave on high 1 1/2 – 3 minutes or until smooth, stirring every 30 seconds. Spoon melted chocolate into resealable plastic bag. Twist top of bag and cut corner off bag to make a very small opening. Pipe a continual loop of chocolate down each row. Let stand until chocolate is set then cut crosswise into 6 rows to make 48 mini bars.