Categories: Candy- Treats
Ingredients
- 32 individually wrapped caramels such as Kraft, unwrapped
- 1/2 cup heavy cream
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup packed light brown sugar
- 1/2 tsp. baking soda
- 1/4 tsp. fine grain salt
- 10 Tbsp. unsalted butter
- 1 tsp. vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- Flaky sea salt, such as Maldon
Directions
-
Heat oven to 350 degrees.
-
Place caramels and heat mixture on 100 % power in 30 second intervals, stirring well after each interval until caramels are melted and smooth; set aside. Alternately, combine the caramels and heavy cream in a saucepan and cook over low heat, stirring until smooth.
-
In a mixing bowl whisk together the flour, oats, brown sugar, baking soda and 1/4 tsp. fine grain salt.
-
Place butter in a microwave-safe bowl and heat in microwave until melted. Stir vanilla extract into melted butter; then pour mixture over dry ingredients. Using a fork, stir well to evenly coat. Press half of the oat mixture evenly into the bottom of a buttered 8-inch square baking dish (layer will be thin).
-
Bake 10 minutes. Remove from oven (leave oven on) and sprinkle milk chocolate and semi-sweet chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer. Sprinkle a scant 1/2 tsp. of the flaky sea salt evenly over caramel layer (or you can sprinkle it over the top of the last crumble layer before baking), then sprinkle top evenly with remaining oat mixture. Return to oven for 16 to 20 minutes, or until lightly golden.
-
Cool completely in pan on a wire rack before cutting into squares. Store in an airtight container in a single layer.
-
makes about 12 bars