OATMEAL CARAMEL AND CHOCOLATE OVERLOAD BARS

Oatmeal Caramel and Chocolate Overload Bars image

Provided by Linda Gable

Time 30m

Number Of Ingredients 13

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CRUST/TOPPING
2 c all purpose flour
2 c quick or old-fashioned oats
1 1/2-2 c brown sugar, firmly packed (amount is to taste for sweetness)
1 tsp baking soda, optional if reduced sodium is desired
1/2 tsp salt, optional if reduced sodium is desired
1-3 tsp pure vanilla extract (amount is to taste for flavor)
2 stick unsalted butter, softened
FILLING
1 (17 oz.) jar(s) mrs. richardson's butterscotch caramel topping
1 (11 oz.) pkg ghiradelli dark or semi-sweet chocolate chips
1 (11 oz.) pkg ghiradelli white chocolate chips or another package ghiradelli dark or semi-sweet chocolate chips
1/2-1 c chopped nuts of choice, optional (amount used is personal preference)

Steps:

1. Preheat oven to 350 degrees (325 degrees for glass or dark non-stick pan). Lightly grease 9x13 inch pan.
2. In large bowl, blend all crust/topping ingredients until crumbly. Press half of the crust mixture into pan. Carefully spread caramel onto crust with offset spatula.
3. If using more than one type of chocolate chip, empty chips into small bowl and mix together to combine (this step is not necessary, but does ensure an even distribution). Sprinkle chocolate chips over layer of caramel topping. Sprinkle optional chopped nuts over chocolate chips. Distribute remaining crust/topping over chocolate chips and optional pecans by pinching off portions and evenly distributing. It's okay if the filling shows through the topping in parts.
4. Bake 25-30 minutes or until lightly browned. Cool bars enough to put pan in refrigerator. Chill in refrigerator several hours or until caramel and chocolate layer is set. If filling is not firm enough before cutting, the bars will be messy to cut and may not retain their shape or look as attractive when served later. After caramel and chocolate layer is set, it is helpful let bars come closer to room temperature before cutting (when chilled, the cold caramel and chocolate can be difficult to cut). Enjoy!