These bars are amazing. Everywhere they go, they disappear in record time! Gooey, chocolatey, buttery, caramely…what more could you ask for?!
48 soft caramels (I use Kraft brand)
1/2 cup heavy cream
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
1 1/2 cups semisweet chocolate chips (I use a little more…go with what you feel!)
Preheat oven to 350 degrees. Line 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on each short side.
Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.