Caramel Chocolate Bars
adapted from Averie Cooks
3/4 cup (12 Tbsp.) unsalted butter, melted
3/4 cup light brown sugar, packed
1 Tbsp. vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats
1 tsp. baking soda
pinch salt
1 cup (6 ounces) semi-sweet chocolate chips or chunks
caramel sauce (see below)
Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray.
Make caramel sauce (see below) and set aside to cool.
In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
Add the brown sugar, vanilla, and mix until smooth.
Add the flour, oats, baking soda, pinch salt, and stir until combined. Mixture will be quite thick.
Add half of the mixture to the prepared pan, and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
Bake for 10 minutes.
Remove pan from the oven and evenly sprinkle with the chocolate.
Slowly and evenly pour caramel sauce over the chocolate.
Evenly crumble reserved oatmeal-brown sugar mixture over the top.
Return pan to oven and bake for about 15 to 18 minutes, or until edges are lightly browned and center is bubbling slightly.
Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Caramel Sauce
1 cup granulated sugar
1/4 cup water
1 tsp. light-colored corn syrup
1/2 cup whipping or heavy cream
2 tsp. vanilla extract
1/2 to 1 teaspoon salt, to taste
In a medium to large saucepan (use a pan large enough to contain the bubbling at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don't let it burn. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
As soon as the sauce has turned caramel-colored, reduce the heat to low. If using a thick-bottomed pan that retains heat well, remove pan from heat completely for remainder of the recipe.
Very carefully and slowly, add the cream. Be careful as a lot of very hot steam will come up.
Very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again. Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar).
Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month.
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