A delightful dessert bar combining the richness of caramel and chocolate with a buttery oat crust.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Ensure the baking dish is well-greased to prevent sticking.
In a mixing bowl, combine the flour, brown sugar, baking soda, salt, butter, and oats until crumbly.
Use your hands or a pastry cutter for even mixing.
Press half of the mixture into the prepared baking dish to form the crust.
Press firmly to ensure the crust holds together.
Bake the crust for 10 minutes, then remove from the oven.
Pre-baking the crust ensures it stays firm.
In a saucepan, melt the caramel candies with the heavy cream over low heat, stirring until smooth.
Stir constantly to prevent the caramel from burning.
Sprinkle the baked crust with chocolate chips and pecans, then drizzle the caramel mixture evenly over the top.
Spread the caramel evenly for consistent flavor.
Crumble the remaining oat mixture over the filling.
Ensure the topping covers the filling evenly.
Bake for an additional 20 minutes, or until the topping is golden brown.
Check for a golden brown color to know it's done.
Allow the bars to cool completely in the pan, then refrigerate for 1 hour before cutting into squares.
Cooling ensures the bars hold their shape when cut.
Cut into squares and serve. Enjoy your delicious caramel chocolate oat bars!
Use a sharp knife for clean cuts.
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