Course: DessertCuisine: American Prep Time: 15minutes minutesCook Time: 30minutes minutes Servings: 9 servings Calories: 608kcal Author: Beth Pierce
Ingredients
Cookie Base
1 cup all purpose flour
1 cup rolled oats
¾ cup packed light brown sugar
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Caramel Sauce
36 caramels unwrapped (Kraft brand)
½ cup heavy cream
Instructions
Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper or aluminum foil sprayed with nonstick spray.
In a medium bowl, mix together the flour, rolled oats, brown sugar, baking soda, salt, melted butter, and vanilla extract with a fork.
Using a spoon and a fork, pat a little more than half of the mixture into your prepared pan and bake it for 10 minutes.
Meanwhile, add the unwrapped caramels and the heavy cream to a microwave-safe bowl. Microwave for 60-second intervals, stirring well after each interval, until the caramels are melted, and the sauce is smooth. Use a whisk towards the end of the melting process for a smoother caramel sauce.
Remove the baked oat mixture from the oven and sprinkle it with the chocolate chips.
Pour the caramel sauce over the chocolate chips. Sprinkle with the remaining oat mixture and bake for 15-20 minutes or until golden brown.
Cool completely before cutting. Once slightly cooled, you can speed the process up by placing the pan in the fridge.
NotesCourse: DessertCuisine: American Prep Time: 15minutes minutesCook Time: 30minutes minutes Servings: 9 servings Calories: 608kcal Author: Beth Pierce
Ingredients
Cookie Base
1 cup all purpose flour
1 cup rolled oats
¾ cup packed light brown sugar
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Caramel Sauce
36 caramels unwrapped (Kraft brand)
½ cup heavy cream
Instructions
Continued on the next page
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