Equipment Needed
- A 9×9 inch square baking pan
- Parchment paper
- A medium mixing bowl
- A small saucepan
- A spatula
Step-by-Step Instructions
We start by building our foundation. Preheat your oven to 350°F (175°C). Line your 9×9 pan with parchment paper, letting it overhang on two sides for easy removal later. In your mixing bowl, combine the flour, oats, brown sugar, baking soda, and kosher salt. Whisk these dry ingredients together to ensure everything is evenly distributed. Now, pour in the melted butter and vanilla extract. Stir with a spatula until the mixture is completely moistened and forms a crumbly dough that holds together when pinched. The smell is already heavenly—like the best oatmeal cookie you’ve ever imagined.
Take about two-thirds of this crumb mixture and press it firmly and evenly into the bottom of your prepared pan. I use the bottom of a measuring cup to really press it down into a solid, compact layer. This is your crust, and a good firm press is what prevents the gooey filling from making it soggy. Bake this crust layer alone for 10 minutes. You’re not cooking it through, just setting it. This par-bake creates a barrier that will hold up to the liquid caramel. Remove the pan from the oven, but leave the oven on.
While the crust bakes, make your caramel filling. In your small saucepan, combine the unwrapped caramels and heavy cream. Cook this over low heat, stirring constantly, until the caramels are completely melted and the mixture is smooth and glossy. This takes about 5-7 minutes. Be patient and keep the heat low to avoid scorching. Once smooth, remove it from the heat. Now, assemble the magic. Sprinkle the milk chocolate chips evenly over the hot crust. Then, carefully and slowly pour the warm caramel sauce over the chocolate chips, aiming to cover as much surface as possible.(See the next page below to continue…)