Yield: 16-ish bars, depending on how you cut ‘em
- 1 cup (120g) all-purpose flour
- 1 cup (99g) rolled oats
- ⅔ cup (142g) light brown sugar, lightly packed
- ½ tsp baking soda
- 1 tsp salt
- 6 Tbsp (85g) unsalted butter, melted & cooled
- 7 oz (200g or 2 bars) Nói Síríus 56% Bittersweet Chocolate, chopped small
- 1 7.5-oz jar (⅔ cup) Postre Caramels Sea Salt Caramel Sauce
- Heat oven to 350°F. Line an 8" x 8" metal baking pan with parchment paper.
- In a large bowl, whisk together flour, oats, brown sugar, baking soda, and salt.
- Melt butter in microwave in 30 second increments; let cool slightly. Pour melted butter into bowl of dry ingredients. Mix with a spatula until butter is throughout. (Ditch the spatula and get in there and mix with your hands, if necessary to fully incorporate the butter.)
- Press roughly ¾ of the dough (about 315g) into prepared pans. Reserve remaining ¼ for topping.
- Bake for 10–12 minutes or until light golden brown.
- While crust is baking, chop up chocolate.
- Pull crust out of oven; evenly sprinkle chopped chocolate over baked crust. Ogle at the chocolate melting, then pull yourself together.
- Pour entire jar of caramel sauce evenly over chocolate. (We found it easiest to gently plop blobs of caramel sauce on the chocolate with a spoon. Just make sure that your blobs are evenly spaced.)
- Sprinkle remaining dough over the caramel sauce.
- Bake for 15–20 minutes or until golden brown. The centre will be rather jiggly when the bars come out of the oven.
- Let cool for several hours before cutting. (We recommend letting them sit overnight, as we found these bars to be even yummier the next day!)