Caramel Oatmeal Chewies
Submitted by zyin
Layered oatmeal bars with a brown sugar oat crust, chopped peanuts, semisweet chocolate, and caramel ice cream topping drizzled through the middle. Chewy, crunchy, and irresistible.
YIELD
32 servingsPREP
15 minCOOK
30 minREADY
2 hrsThese bars are the reason you should always keep caramel ice cream topping in the pantry.
A brown sugar oat crust gets pressed into the pan and pre-baked until just golden.
Then comes the good stuff: chopped peanuts and semisweet chocolate pieces scatter across the warm base, followed by a thick drizzle of caramel topping thickened with a little flour so it stays put.
The reserved oat crumble goes on top, and a second bake turns everything golden and bubbly.
Chill before cutting, and you get clean, chewy bars with a gooey caramel-chocolate center.
Kitchen Tips
- Cool the first bake for a full 10 minutes before adding the toppings. A hot base melts the chocolate too fast and everything slides.
- Mix the flour into the caramel topping thoroughly. This keeps the caramel from running to the edges and leaving a bare center.
- Chill the finished pan until the caramel fully sets. Room temperature bars will ooze and fall apart when you try to cut them.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease 13×9-inch baking pan.
Combine oats, flour, brown sugar, soda and salt; mix well.
Stir in margarine, mixing well until blended.
Reserve 1 cup; press remaining onto bottom of prepared pan.
Bake 10 to 12 minutes or until light brown; cool 10 minutes.
Top with nuts and chocolate pieces.
Mix caramel topping and ¼ cup flour until smooth; drizzle over chocolate pieces to within ¼ inch of pan edges.
Sprinkle with reserved oat mixture.
Bake an additional 18 to 22 minutes or until golden brown.
Cool; chill until set.
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