Serves: 20
Total Calories: 402

1 (14-ounce) package caramels
1/2 cup heavy cream
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 1/2 cups packed light brown sugar
1 egg (optional)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut into pieces
12 ounces semisweet chocolate chips
1 cup chopped pecans or walnuts

Heat the caramels and cream in a saucepan over medium heat. Cook until the caramels are melted, stirring constantly; set aside. Process the flour, oats, brown sugar, egg, baking soda, and salt in a food processor until well mixed. Add the butter. Pulse on and off until the mixture begins to clump. Press 1/2 of the mixture into a greased 9x13-inch baking pan. Bake at 350° for 8–10 minutes. Scatter the chocolate chips and nuts over the crust. Drizzle with the caramel mixture. Sprinkle the remaining crumb mixture over the top. Bake for 20 minutes or until golden brown around the edges. Loosen the edges from the sides of the pan. Cool completely. Cut into squares. Chill until firm. Store in the refrigerator.

Nutritional Facts:

Serves: 20
Total Calories: 402
Calories from Fat: 173

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