Ingredients:
- ¾ cup unsalted butter
- ¾ cup dark brown sugar (light brown sugar is also suitable)
- 1 teaspoon pure vanilla extract
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup standard flour
- 1 cup whole rolled oats
- ¾ cup milk chocolate chunks
- ½ cup bittersweet chocolate chips
- ¼ cup toffee pieces (such as Heath bar crumbles)
- 6 oz caramel pieces or sauce
- 2 tablespoons heavy cream
- Sea salt flakes for finishing
Baking Directions:
- Warm the oven to 350°F (177°C). Prepare an 8-inch square baking pan with non-stick spray or parchment.
- Cream the butter and sugar in a mixer until it’s pale and fluffy, then mix in the vanilla, salt, and baking soda.
- Fold in the flour and oats until just incorporated.
- Press half of the dough into the pan and bake for 8 minutes.
- Meanwhile, gently melt the caramel with cream in the microwave, stirring at 30-second intervals until smooth.
- Sprinkle the baked layer with chocolate chips and toffee bits, then drizzle with the melted caramel.
- Drop the remaining dough in clumps over the caramel and bake for another 16-18 minutes. Finish with a light sprinkle of flaked sea salt.
Chef’s Notes:
- Making the bars in advance allows them to set properly for easy cutting.
- You can experiment with different types of caramel like Kraft bits or a high-quality caramel sauce.
- Doubling the recipe works well in a larger 9×13 pan, with a slight adjustment in baking time.
- For precision in measuring, using grams is best, but the spoon-and-level method is a great alternative for measuring flour.
