1 3/4 cups (210 grams) all-purpose flour
2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)
1 1/2 cups (300 grams) brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
14 ounces vanilla caramels, unwrapped
1/3 cup heavy cream
2 cups (12 ounces) semisweet chocolate pieces
1 cup (6 ounces) unsweetened baking chocolate , chopped
1 cup chopped pecans
1/3 cup chocolate chips
You my also like:
Heat the broiler to 350F. Line a 13×9 inch baking skillet with material paper, leaving around 1 inch of paper holding tight the sides. Put away. In a blending bowl, join flour, oats, earthy colored sugar, pop, and salt. Mix in the softened margarine and blend until brittle.
Press 2/3 of the combination on the lower part of the pre-arranged container. Sprinkle with the cleaved walnuts and chocolate (both the chips and hacked one) over the outside layer.
In a little pan, join caramels and weighty cream. Cook over low intensity, blending continually until dissolved and smooth. Pour the caramel in the container, over the chocolate and walnuts. Disintegrate the held cereal treat mixture over the caramel layer. Heat for 23 minutes or until light brilliant brown. Cool totally in skillet on a wire rack. When cooled cut into bars. Discretionary, liquefy both the excess caramels and chocolate chips and sprinkle over the bars.