These great bars are loaded with hearty oats, silky caramel and chunks of chocolate and pecans. My friend Cindi has been making them for years and years, much to the delight of all she offers them to. 🙂
I am ashamed to admit it has taken me 12 years of being her friend to make them on my own! They are a wonderful treasure and perfect for parties, bake sales or to simply send in your kids’ lunch box.
Hope you love them, gang.
Caramel Chocolate and Oat Bars
Time: 15 minutes prep + 30 minutes baking + time to cool
Yield: 15 servings
Recipe adapted from the lovely Cindi Schut
2 C quick cooking oats
1 3/4 C flour, divided
3/4 C brown sugar
1 tsp baking soda
1/8 tsp salt
1 C butter, melted
1 C butterscotch caramel ice cream topping
1/2 C chopped pecans
1 C semi sweet or milk chocolate chips
1. Preheat your oven to 350 degrees.
2. Into a medium-sized mixing bowl place 2 C oats, 1 1/2 C flour, 3/4 C brown sugar, 1 tsp baking soda and 1/8 tsp salt. Toss the ingredients around a bit to combine.
3. Melt 1 cup of butter and pour it over the dry ingredients. Stir it together, the mixture should be crumbly.
4. Spray a 9×13 pan with cooking spray and pour all but 1 cup of the mixture into it.
5. Press the crumbly mixture down into the pan.
6. Pop it into the oven and bake for 15 minutes.
7. Pour 1 cup of Butterscotch Caramel topping into a glass measuring cup.
8. Add 1/4 C flour to the caramel and stir it well to combine. Don’t be worried if it is a little bit clumpy at first. Just keep stirring and it will incorporate nicely for you.
9. After the bars have cooked for 15 minutes pour the caramel out over them.
Spread it around carefully with a rubber spatula. The caramel will warm up quickly, since the pan and bars are hot from the oven. This will make it easier to smooth out.
10. Chop 1/2 C of pecans.
11. Add the pecans and 1 C chocolate chips to the crumbly mixture you have in reserve.
12. Sprinkle it over the top of the caramel.
13. Pop it back in the oven and bake for an additional 15 minutes, or until golden brown along the edges.
14. Cool completely, then cut and serve!
Here is a handy “Pin-able” shot, if Pinterest is your kind of thing. 🙂