1 1/2 cups flour
1 1/2 cups oats
1 1/2 cups packed dark brown sugar
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup butter cut into pieces
1 – 12-ounce bag semi-sweet chocolate chips
1/2 cup heavy cream
14 ounces Kraft Caramels
Combine the first five ingredients. Add the butter and cut in using a fork or pastry blender. Press all but 2 cups into the bottom of a 9 x 13-inch baking dish sprayed with nonstick cooking spray. Sprinkle chocolate chips over this layer and set aside. Unwrap the caramels and place them in a separate bowl. Bring the cream to a simmer in a heavy saucepan over medium heat. Add the caramels and stir until they are melted and smooth. Pour the caramel mixture over the chocolate chip layer in your baking pan. Sprinkle the remaining crumb mixture over the caramel layer and bake at 350 for 15-18 minutes. Remove from oven and cool. When the baking dish is cool enough to put in the refrigerator, place it in the refrigerator for about 3 hours. Cut into squares and serve.
KEEP SMILING!
My Own Little Corner 