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