An oatmeal and milk chocolate chip buttery blend.
¾ cup of melted Unsalted Grassland Butter
1 cup of all-purpose flour
1 cup of quick cooking oats
1/4 teaspoon of kosher salt
¾ cup lightly packed brown sugar
1/2 teaspoon of baking soda
1/2 cup of caramel sauce
1 tablespoon of flour
1 cup of milk chocolate chips
Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper and lightly grease the exposed sides. (Use additional butter separate from the amount listed above.)
In a bowl combine flour, sugar, oats, baking soda, and salt until an even consistency. Pour in the butter and mix thoroughly.
Divide the mixture in half and press first half into prepared pan with your fingertips. Bake for 10 minutes.
Meanwhile, in small bowl whisk caramel sauce and flour until blended.
Once the cookie base is finished, sprinkle with chocolate chips and pour the caramel over the chips.
Take the remaining half of the oatmeal mixture, pinch and scatter small pieces over top of caramel. Bake an additional 18-20 minutes.
Allow bars to cool for 45 minutes and place in fridge for a couple hours to set.
Use the parchment paper handles to lift out the entire crispy and gooey delight. Cut into desired squares and serve with ice cold milk.
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