This is one of my favorites. I make them every year at Christmastime.
- Carbohydrate 182.209167339116 g
- Cholesterol 284.695833488801 mg
- Fat 137.2305725476 g
- Fiber 10.7797576319564 g
- Protein 12.6846090095051 g
- Saturated Fat 79.784976880564 g
- Serving Size 1 1 Dozen (366g)
- Sodium 805.950899450859 mg
- Sugar 171.429409707159 g
- Trans Fat 8.90196601483072 g
- Calories 1923 calories
Step-by-step
- Preheat oven to 325.
- Mix first six ingredients together.
- Press about 1/4 to one-half of mixture into a 9 X 13 pan and bake for 15 minutes.
- Meanwhile, melt caramels with cream.
- Pour caramel sauce over mixture.
- Sprinkle with chocolate chips, nuts, and remaining mixture.
- Bake for another 15 minutes.
Melted butter does the foundational structural work in this recipe by hydrating the flour proteins and oatmeal starches without developing excess gluten, which keeps the base crumbly rather than tough. When combining the dry components—flour, oatmeal, baking soda, salt, brown sugar, and butter—ensure the mixture is thoroughly moistened so that half of it can be pressed firmly into the 9x13-inch pan to form a cohesive crust. Melting the caramels alongside four tablespoons of cream, milk, or half-and-half requires low, gentle heat to prevent the sugars from scorching or seizing into a hard mass.
Managing Thermal Timing and Texture
Baking the initial crust at 325 degrees Fahrenheit for 15 minutes sets the base so it can support the heavy caramel layer without dissolving into mush. Pouring the warm caramel mixture over the partially baked crust immediately facilitates an even spread, which must then be topped quickly with chocolate chips and chopped nuts before the final 15-minute bake fuses the layers together. Letting the pan cool completely at room temperature allows the caramel to firm up sufficiently for slicing into clean squares.
- If the caramel sauce separates during melting, whisk in an additional teaspoon of warm cream to restore emulsion.
- When substituting standard all-purpose flour with a gluten-free blend that lacks xanthan gum, incorporate one-half teaspoon of gum per cup of flour to maintain binding integrity.
- Store baked squares in an airtight container at room temperature for up to four days, or freeze them for up to one month with parchment paper separating the layers.
