I’m a big fan of just about any kind of caramel and chocolate treat. These gooey bar cookies are definitely a winner: chocolate chips, crunchy pecans and a rich caramel drizzle layered between an oatmeal cookie base and crumble topping. They are rich, delicious and easy to make.
I always use Mrs. Richardson’s brand Butterscotch Caramel Topping, which is available at many grocery stores.
Be careful not to overbake the crust layer or the finished bars will be crunchier then they’re meant to be. Serve with a cold glass of milk or a cup of coffee…mmmm, heavenly!
Caramel Oatmeal Chewies
-recipe from verybestbaking.com.
Chewy oats surround layers of chocolate, caramel and nuts in these hearty bars.
1 3/4 cups quick or old-fashioned oats
1 3/4 cups all-purpose flour, divided
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt, (optional)
3/4 cup butter or margarine, melted
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1 cup caramel ice cream topping
PREHEAT oven to 350º F. Grease bottom of 13 x 9-inch baking pan.
COMBINE oats, 1½ cups flour, sugar, baking soda and salt in large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of prepared baking pan.
BAKE for 12 to 15 minutes or until golden brown. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within ¼ inch of pan edges. Sprinkle with reserved oat mixture.
BAKE for 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm. Cut into bars.
Tags: caramel, Caramel Oatmeal Chewies, chocolate caramel bars, chocolate caramel squares, Christmas cookies, holiday cookies, holidays, Mrs. Richardson's Butterscotch Caramel Topping, oatmeal bars, oatmeal caramel bars, oatmeal cookies, squares