These salty caramel chocolate bars are chewy and have one layer over another of caramel and chocolate on top of a soft oatmeal cookie crust.
3/4 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1 1/2 cups of all-purpose flour
1 cup of old-fashioned rolled oats
A 14-ounce package of candy, unwrapped.
1/3 cup of heavy cream
1 cup of dry roasted and salted peanuts
1 cup of semi-sweet chocolate chips
Heat the oven to 350F. Line an 11X7″ baking pan with parchment paper leaving about 1 inch of paper hanging down the sides. Set aside.
In the blender bowl, add the butter and sugar. With the paddle attachment in place, beat at low speed until light and fluffy.
Add the egg and beat a few more seconds until they combine.
Add the flour and oatmeal. Beat until no more flour is left. The mixture will be a little crumbled. Not to worry.
With your fingers, press the mixture into the bottom of the prepared baking pan.
Bake in a preheated oven for 23-25 minutes or until lightly browned.
Meanwhile, in a medium saucepan, combine unwrapped candies and heavy cream. Simmer, stirring constantly, until mixture is smooth.
Pour caramel mixture over partially baked crust.
Cover with the peanuts and chocolate pieces and return to the oven for 12-14 minutes more until the chocolate becomes soft and the caramel begins to bubble around the edges.
Remove the tray from the oven and let it cool on a wire rack for about 1 1/2 hours before cutting it into bars.