Buttery, brown sugar-oatmeal-whole wheat bottom, a gooey chocolate layer mixed with pecans in the middle and then more buttery, brown sugar goodness mixed with caramels on top. Does anymore need to be said?
- 1 1/2 sticks butter, 3/4 cup
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 egg
- 1 3/4 cup Hodgson Mill 50/50 Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups quick cooking oats
- 1 cup caramels, about 25, halved
- 3/4 cup semi-sweet chocolate chips
- 2/3 cup sweetened condensed milk
- 2 Tbsp unsweetened cocoa powder
- 1/2 cups pecans, chopped
- 1 tsp vanilla
Preheat oven to 350º F. Line 13 x 9 inch pan with foil and spray with non-stick cooking spray.
In a large bowl, cream butter and sugars with an electric mixer. Add egg, flour, baking soda, and salt. Mix to incorporate. Stir in oats. Separate this dough and crumble two cups of it over BOTTOM of pan ONLY and press firmly. Set rest of dough aside.
In a small saucepan over medium low heat, melt together chocolate chips, condensed milk and cocoa powder until smooth. Remove from heat, add pecans and vanilla. Spread evenly over dough in the pan.
Mix halved caramels into remaining dough. Crumble this mixture evenly over top of chocolate layer. Bake for about 25 minutes at 350ºF, or until the topping is firm and golden brown. Cool completely before cutting.
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