Ingredients
Scale
For the crust
- 2 cups all purpose flour
- 2 cups quick oats
- 1 1/2 cups light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsalted butter (softened)
For the filling
- 1 cup (12.5 oz) caramel sauce
- 3 tablespoons all purpose flour
- 1 cup semisweet chocolate chips
- 1/2 cup walnuts (chopped)
Instructions
- Preheat oven to 350°F. Line a 13×9-inch pan with parchment paper or foil and grease lightly. In large bowl, combine all crust ingredients; mix at low speed until crumbly but combined.
- Reserve half of crumb mixture (about 3 cups) for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F. for 10 minutes.
- While the crust is baking, stir together the 3 tablespoons flour and caramel sauce.
- Remove partially baked crust from oven; sprinkle evenly with chocolate chips and nuts if using. Drizzle evenly with caramel mixture. Sprinkle reserved crumb mixture over the top.
- Return to oven. Bake an additional 18 to 22 minutes or until golden brown. Cool for 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into 36 bars.