Chocolate Caramel Pecan Bars

Allow the mixture to cook undisturbed (don’t stir!). The mixture will be cloudy at first, then boil and become clear, before turning a golden amber color. Continue brushing down the sides of the pan with water as needed. Remove the mixture from the heat as soon as it turns a deep golden copper color. The temperature on a candy thermometer should read about 350°.

Once the sugar is off the heat, immediately whisk in the heavy cream in a slow, gentle stream. The mixture will bubble up vigorously but will settle once all the cream is added. Allow to cool slightly before using.

Chocolate Caramel Pecan Bars: Preheat oven to 350°F. Lightly grease a ¼ sheet (9½ ” x 13”) pan with cooking spray. Line with parchment paper to create a sling, with an overhang on all four sides.

In a large mixing bowl, combine the flour, oats, brown sugar, baking soda, and salt. Add the melted butter and vanilla. Mix until combined but still crumbly.

Add two-thirds of the oat mixture to the bottom of the prepared pan and press it down to create an even layer. Set aside the other third of the oat mixture for the top. Bake the oat base for 18 minutes, until golden. Allow to cool for about 10 minutes.

Add the caramel on top of the baked and cooled oat base and spread it to the edges of the pan. Evenly sprinkle on the pecans, followed by the chocolate chips.

Loosely crumble the remaining oat mixture all over the top but do not press it down. Bake for 20-22 minutes until the topping is golden brown and the chocolate is slightly melted.

Cool completely, cut into squares, and enjoy!