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Caramel sauce and chocolate chips tucked inside a delicious brown sugar and oats crust.
Preheat oven to 350 F. Line a 9×9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out. Grease the foil lightly with cooking spray. Set aside.
In a large bowl combine the flour, oats, brown sugar, baking soda and melted butter; mix until well combined.
Press half of the oatmeal mixture into the bottom of the prepared pan and put it in the oven to bake for 10 minutes.
In the meantime prepare the caramel. Combine caramels and cream in a small saucepan over low heat. Stir until smooth.
After 10 minutes, remove pan from the oven and layer the chocolate chips over the crust. Pour the caramel mixture over the chocolate chips. Crumble the remaining oatmeal mixture over the caramel.
Bake for 15 to 20 minutes, or until light golden brown. Remove from oven and completely cool before removing from pan and cutting into bars.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!