These are really, really, really, truly good. Caramel and chocolate are two of my favorite things, and together they are AWESOME. And with an oatmeal cookie-like top and bottom – who can beat that? I mean, really.
I found this one from Lulu the Baker. You actually should read this post from her too – it’s pretty funny. She is a bit obsessed with them, which – when you have tried them – is totally understandable. :)
Ingredients: (this is for an 8×8 recipe – for a 9×13 recipe, just double it)
32 caramel squares, unwrapped (many hands makes light work – bribe your roommates, spouse or children to help)
1/2 c. heavy cream
3/4 c. butter, melted
3/4 c. brown sugar, packed
1 c. flour
1 c. rolled oats
1 tsp. baking soda
6 oz. (1/2 bag) semisweet chocolate chips
Step 1: Preheat oven to 350 degrees. Combine caramels and cream and melt over low heat. You’ll want to keep an eye on this and stir until the caramels melt and it is completely smooth. This takes F-O-R-E-V-E-R, so start on Step 2 while you are doing this.
Step 2: In a large bowl, combine melted butter, brown sugar, flour, oats and baking soda. Pat half of this mixture into the bottom of an 8×8 pan (whatever it takes to cover the bottom with no gaps). Bake for 10 min. Snack on some of the remaining oatmeal cookie dough while you have nothing else to do (yuuuuuummmmmmm – egg free is the way to be).
Step 3: Remove pan from oven and sprinkle chocolate chips over the crust. Pour your caramel mixture over the chocolate chips (after the mixture is all melted and smooth).
Step 4: Crumble the remaining oatmeal mixture over the caramel and return the pan to the oven. Bake for an additional 15-20 minutes, or until the edges are lightly browned. Remove from oven and cool completely before cutting.