CARAMEL CHOCOLATE OATMEAL BARS

mugs( 210 grams) Gold Medal Flour ® all- purpose flour
2 mugs quick- cuisine oats( if using rolled oats, palpitate them for many seconds in the food processor)
11/2 mugs( 300 grams) Imperial Sugar ® brown sugar
1 tablespoon baking soda pop
tablespoon swab
1 mug adulation, melted
14 ounces vanilla caramels, unwrapped
/ 3 mug heavy cream
2 mugs( 12 ounces) semisweet chocolate pieces
1 mug( 6 ounces) thin baking chocolate, diced
1 mug diced pecans

voluntary

5- 6 caramels
1/3 mug chocolate chips

toast the roaster to 350F.
Line a 13×9 inch baking visage with diploma paper, leaving about 1 inch of paper hanging on the sides. Set away.
In a mixing coliseum, combine flour, oats, brown sugar, soda pop, and swab. Stir in the melted adulation and blend until crumbly.
Press2/3 of the admixture on the bottom of the set visage. Sprinkle with the diced pecans and chocolate( both the chips and diced one) over the crust.
In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
Pour the caramel in the visage, over the chocolate and pecans.
Deteriorate the reticent oatmeal cookie dough over the caramel subcaste.
Singe for 23 twinkles or until light golden brown.
Cool fully in visage on a line rack.
Once cooled cut into bars.
Voluntary, melt both the remaining caramels and chocolate chips and mizzle over the bars.