Ingredients
Crust:
- 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
Filling:
- 1/2 cup of caramel sauce
- 1 tablespoon of flour
- 1 cup of milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Line an 8x8 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.
