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1
For the cookies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish.
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2
In a large bowl, mix 2 cups flour, oats, brown sugar, baking soda and salt.
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3
Slowly mix in the butter until the mixture is crumbly.
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4
Transfer half of the mixture to the prepared baking dish and bake for 8 to 10 minutes.
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5
Pull from the oven let cool for a few minutes.
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6
Mix the remaining 3 tablespoons flour with the caramel until smooth.
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7
Layer the chocolate, nuts and caramel on the baked cookie base.
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8
Add the caramel last.
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9
Add the remaining unbaked crumble on top and bake an additional 12 minutes.
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10
Pull when slightly browning on top.
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11
For the candied nuts: In a saucepan over medium heat, reduce 1/2 cup water and the sugar until it starts to crystallize or comes close to evaporation.
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12
Stir in the cinnamon, salt and vanilla.
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13
Add the nuts and continue to mix until coated.
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14
Remove from the heat and let cool.
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15
For the whipped cream: Using a stand mixer with a whisk attachment (or whisk by hand), whisk the heavy cream to soft peaks.
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16
Slowly add in the sugar and vanilla and whip until just stiff peaks.
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17
Adjust sweetness if necessary with more sugar.
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18
Slice the cookie into bars and serve each piece topped with whipped cream and candied nuts.
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19
This recipe was created by a contestant during a cooking competition.
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20
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
