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Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.
Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.
Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. Top with the remaining crumb mixture.
Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.
Cut into bars and serve.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
*Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
Salted Caramel Variations:
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.
Carmelitas:
Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe.
Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
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By ShannonLeighClark
Anamosa, Iowa
on January 13, 2013
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These are very yummy! I used almonds instead of pecans because that's what I had on hand. I toasted them before chopping them up! One thing that I will note, DO NOT USE parchment paper as another person mentioned. Everything sticks to it! I should have known that. But anyway, awesome recipe Kelsey!
By Deedie Wannabee
Dayton, OH
on January 13, 2013
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Absoluteley addictive. The caramel is still very tricky for me. It takes a lot longer to turn amber than the recipe says. I took these to Christmas Eve with my In Laws and my mother-in-law called the next day to say that they could not stop eating them. Don't overdo the chocolate chips or you lose the caramel flavor.
By JennifereEsterle13
on December 22, 2012
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I am making like 5 batches of this to give away and to take to different functions. It is easy, but time consuming. The caramel sauce is so fun to make. Add the cream slowly and make sure you hold your face back, and use an oven mit while mixing..IT GETS STEAMY! Add butter and salt after the cream is mixed or it will start to crystalize. DON'T STOP WISKING! They taste so wonderful! You are my favorite Kelsey, you make cooking fun and easy!
Read all 28 reviews