The delicious quarantine baking continues . . .

2 cups flour

1 3/4 cups quick cooking rolled oats

1 1/2 cups packed brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, melted

1 (14 oz) bag caramels or caramel bits

1/3 cup milk

2 cups semisweet chocolate chips

1 cup milk chocolate chips

1 cup chopped pecans

1 Preheat oven to 350. Spray 9 x 13″ pan with cooking spray.

2 In large bowl, combine flour, oats, brown sugar, soda and salt and stir to combine. Add melted butter and mix until crumbly. Reserve 1/2 the crumb mixture, about 2 cups, for topping. Press remaining crumb mixture in bottom of prepared pan.

3 Combine caramels and milk in saucepan and heat over medium high heat, stirring until melted and smooth.

4 Sprinkle chocolate chips and pecans over crust in pan. Drizzle evenly with caramel. Sprinkle with reserved crumb mixture.

5 Bake 20 – 25 minutes or until light golden brown. Cool in pan before cutting into bars.

recipe from Better Homes and Gardens