• 32 unwrapped caramels (Kraft)
  • 1/2 cup heavy cream (not whipping cream, there is a big difference for this recipe)
  • 1 cup flour
  • 1 cup rolled oats
  • 3/4 cup melted butter
  • 3/4 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 6 oz semisweet chocolate chips (we really like 1/3 cup of each white choc and semisweet chips, both Ghirardelli)
  • Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
  • In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of this mixture into the bottom of an 8 x 8" pan.
  • Bake at 350 degrees for 10 minutes.
  • Sprinkle chocolate chips over crust. For caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
  • Return to oven and bake an additional 15 – 20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting. You can put them in the fridge for a bit to help cool, however, they should not be served cold. Store and serve at room temp.
Source: Holly Coffee