Submitted by David Kapper, Chastain, Men
| 2 | cups quick oats |
| 1 3/4 | cups all-purpose flour |
| 1 1/2 | cups brown sugar |
| 1 | tsp. baking soda |
| 1/4 | tsp. salt |
| 1 | cup melted butter |
| 2 1/2 | cups semi-sweet chocolate chips, divided |
| 50 | soft caramels (unwrapped) |
| 1/2 | cup heavy cream |
Preheat oven to 350. In large bowl, combine oats, flour, brown sugar, baking soda, salt and melted butter. Mix until combined. Line a 9×13 baking pan with parchment paper and lightly coat with nonstick spray. Pour half of oat mixture into pan and press with a spatula until it’s compact. Save the other half. Pour two cups of chocolate chips over oat mixture.
In sauce pan, melt caramels and heavy cream until it becomes smooth. Pour over chocolate chip and oat mix. Spread caramel to cover the chocolate.
Pour rest of oat mix over caramel and spread evenly. Add half a cup chocolate chips on top. Bake for 20-25 minutes or until crust has turned a golden brown. Allow to cool completely before cutting into squares.
