For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe!
INGREDIENTS
3/4 cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)
3/ 4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats (not instant or quick cook)
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
35 caramel squares, unwrapped (I used Werther’s Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
1/2 cup heavy cream
1 cup (6 ounces) semi-sweet chocolate chips or chunks (I used a combo)
INSTRUCTIONS
Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
Add the brown sugar, vanilla, and whisk until smooth.
Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
Bake for 10 minutes. While it bakes, make the caramel sauce.
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