Servings: 4 dozen
Equipment
- Oven
- Saucepan
- Stovetop
- Large Bowl
- 9x13x2 inch Baking Pan
- Microwave (optional)
Ingredients
- 14 oz Light Candy Caramels
- 1/2 Cup Evaporated Milk
- 2 Cups Unsifted All-Purpose Flour
- 2 Cups Quick-Cooking Rolled Oats
- 1 1/2 Cups Packed Light Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Butter (melted)
- 2 Cups Guittard 46% Semisweet Dark Chocolate Baking Chips
- 1 Cup Chopped Pecans
Instructions
- Preheat oven to 350ºF. Grease 9x13x2-inch pan.
- Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
- In large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2-inch pan. Bake for 10 minutes at 350ºF.
- Remove from oven and evenly sprinkle 1 1/2 cups of chips and pecans over crust. Pour and spread caramel mixture to cover chips and pecans.
- Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.Enjoy!
Notes
Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.