from Jill

There are several recipes of this floating out there. But I think mine is the best! I kind of combined all the recipes I’ve found and made it.

Hope you enjoy. They’re great because you usually have almost all of these ingredients on hand.
Crust and Topping
1 1/2 cups quick oats
1 1/2 cups flour
1 1/4 cups brown sugar
3/4 tsp soda
1/4 tsp salt
3/4 tsp vanilla
1 cup butter, softened but not melted

1/2 to 1 cup mini semi-sweet chocolate chips (depending on if you want it more caramel-ish or more half caramel/half chocolate)–I like them more caramel-ish 🙂
1 (14oz) bag of Kraft Caramels (about 40 caramels), unwrapped
1 small (5 oz) can of evaporated milk

In very large bowl, mix quick oats, flour, brown sugar, soda, and salt. Add butter and vanilla. Mix with hands until butter is mixed into the flour/oat mixture.
Press just a tiny bit over half of the mixture into a 9×13 pan. Bake at 350 for 10 minutes.

Meanwhile, in a medium-large bowl, melt all caramels and evaporated milk at 1 minute increments in the microwave, stirring after each until caramels are smooth.

Sprinkle the chocolate chips over the crust immediately after it comes out of the oven. Spread caramel over the chocolate chips. Keeping the topping in chunks, place the remaining topping over the caramel. Bake for an additional 20-30 minutes. Careful not to overcook. You want the tops of the chunks to be just slightly golden brown. Remove and let cool completely.

This is delicious with a scoop of ice cream on top.

Note: If desired you could put your choice of chopped nuts in the layers as well. I kind of like it without even though I LOVE nuts. It’s plenty rich without anything extra.

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