1cupcaramel sauce, I use Trader Joe's caramel sauce or homemade (see note)
1cup(170g)semisweet, bittersweet or milk chocolate chips
Instructions
Preheat the oven to 350 degrees F. Line a 9X13-inch aluminum baking pan with foil (helps with cleanup) and lightly grease with cooking spray.
In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, mix together the softened butter and brown sugar until well-mixed. Add the flour, oats, salt and baking soda and mix until combined.
Press about 2/3 of the mixture into the bottom of the prepared pan. Bake for 10-11 minutes until lightly golden and puffy.
Pour the caramel sauce evenly over the top. Sprinkle the chocolate chips over the caramel. Finish by crumbling the remaining cookie mixture on top.
Bake for another 12-13 minutes until the edges are golden and the caramel is bubbling.
Remove from the oven and let cool completely in the pan before cutting into squares.
Notes
Caramel: here is my favorite homemade version. Doubling the Recipe: this recipe doubles beautifully for a large, rimmed cookie sheet (the 11X17-inch or so size). Oats: I haven't used quick oats in this recipe but I suspect they'll work just fine.