Ingredients:
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg, room temperature
- 1 tsp. vanilla
- 130 g all-purpose flour (1 c. + 1 tbsp.)
- 80 g rolled oats (1 c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 60 g chopped pecans (½ c.)
- 170 g dark chocolate chips (1 c.)
- 300 g salted caramel sauce (1 c.)
Instructions:
- If making homemade salted caramel sauce, prepare it beforehand. (Note: It can be made up to a week in advance and stored in the refrigerator.)
- Preheat the oven to 350°F / 175°C. Grease and line an 8″ pan with butter and parchment paper.
- In a microwave-safe medium-sized mixing bowl, melt the butter.
- Whisk in both sugars to the melted butter, followed by the egg and vanilla.
- Incorporate the flour, oats, baking soda, baking powder, and salt. Mix gently until only a few flour streaks remain.
- Stir in the chopped pecans until fully combined.
- Transfer approximately ¾ of the batter to the prepared pan, smoothing it into an even layer. Bake for 15-20 minutes or until the edges are golden brown.
- Once baked, remove from the oven and sprinkle chocolate chips evenly over the baked layer. Drizzle the salted caramel sauce over the chocolate chips.
- Crumble the remaining dough into small pieces and scatter them over the caramel layer. Note: The caramel layer will not be entirely covered, which is intentional.
- Return to the oven and bake for an additional 20 minutes, or until the top layer becomes golden brown.
- Allow the pan to cool at room temperature, then refrigerate for at least 2 hours before cutting into bars.
- Serve chilled and enjoy!
These bars combine the richness of dark chocolate with the sweet and salty allure of caramel, all wrapped up in an oat and pecan mixture. Perfect for a decadent treat!
