Baking Time
Total 35 minutes |
Oven Temperature
350° F |
Pan Size
13" x 9" x 2" |
Gooey and delicious!
2-1/4 cups all-purpose flour, DIVIDED
2 cups quick-cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
1 jar (12 ounces) caramel ice cream topping
In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping.
Press the remaining crumb mixture into a greased 13"x9"x2" baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans.
Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.
I used a food processor to create the crumbly mixture. I also lined the baking pan with aluminum foil sprayed with cooking spray. Refrigerating the bars for an hour, then removing the bars using the aluminum foil made it easier to cut.
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