1 cup quick or old-fashioned oats
1 cup all-purpose flour
1 cup packed brown sugar
1 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine (1 stick), melted
My personal preference is generally to use margarine in my cookies rather than real butter. Real butter produces a crunchier cookie and I prefer mine to be chewy; However, I did use butter in this recipe as the base layer is meant to be a bit more crumbly and crunchy.
1-14 oz package wrapped caramel candies
2 tbsp heavy cream or evaporated milk (I used evaporated milk because I almost always have it on hand)
1 cup milk chocolate morsels
Add butter to crumb mixture and mix until crumbly. Press crumb mixture onto the bottom of an ungreased medium-sized sheet pan or 9×13 cake pan. Bake for 18-20 minutes or until light golden brown. Remove pan from oven.
Unwrap caramel candies (I usually have the kids do this part). They are always begging to help me in the kitchen so this keeps their little hands really busy while I do the other work. Place caramels in a glass bowl. Add cream. Microwave for 90 seconds, stir. Microwave for an additional 30 seconds, stir. If the pieces are still not melted, cook for an additional 15 seconds at a time until melted.
Cut bars lengthwise into three strips. (I dipped my knife in boiling water before cutting so it didn’t catch on the caramel and pull it along with the knife.)
Place chocolate chips in a small bowl and microwave for 90 seconds, stir. If not melted, cook another 15 seconds at a time until melted. It is important not to get your chips too hot or they will scorch. It is best to stir and stir once the chocolate seems to be warm enough to melt. The other chips will continue to melt while stirring.
Spoon chocolate into a resealable bag. Trim off a tiny piece of the bag’s corner. Pipe a continuous line of chocolate down each row (or whichever way your little heart desires). Let chocolate set before cutting into individual bars.
*Adapted from Pampered Chef’s Simply Sweet Cookbook