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1
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.
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2
Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer.
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3
Mix on low until crumbly.
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4
Divide the mixture into 2 equal portions.
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Press half the crumb mixture in the prepared pan.
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Bake for 10 minutes.
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7
Remove and cool slightly.
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8
Sprinkle the chocolate chips, and chopped pecans over the cooled crust.
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9
Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts.
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10
Top with the remaining crumb mixture.
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11
Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown.
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12
Allow the pan to cool, and refrigerate it until the caramel filling is set.
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13
Cut into bars and serve.
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14
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
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15
Increase the heat and bring to a boil, without stirring.
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16
If necessary, use a wet pastry brush to wash down any crystals on the side of the pan.
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Boil until the syrup is a deep amber color, about 5 to 6 minutes.
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18
Remove the sugar from the heat and carefully whisk in the heavy cream.
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The mixture will bubble.
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20
Stir in the unsalted butter, and salt.
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21
Transfer the caramel to a dish and cool.
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22
*Cook's Note: This recipe will last in the refrigerator up to 2 weeks.
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23
Reheat before serving.
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24
Salted Caramel Variations:
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25
Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.
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Carmelitas:
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Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe.
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28
Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
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29
Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
