Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup crushed chocolate toffee pieces (such as Heath®)
- 30 individually wrapped caramels, unwrapped
- 7 tablespoons heavy whipping cream
- 1 cup coarsely chopped pecans
Why This Dish Is Hard To Resist
Tips For Perfect Results
- Press the mixture firmly into the pan to help the snacks hold together well.
- Let them cool completely before cutting to avoid crumbling.
Step 1
Heat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan. In a big bowl, mix together the flour, oats, brown sugar, baking soda, and salt. Cut in the butter until everything is combined and crumbly. Press this mixture firmly into the bottom of your pan to create an even crust.
Step 2
Pop the pan into the oven and bake for about 10 minutes, or until the crust feels set and turns a light golden color. While it’s still warm, sprinkle the toffee pieces evenly over the crust and gently spread them out with a spatula as they start to melt.
Step 3
Melt the caramels in a small saucepan over medium-low heat, stirring often, until smooth. Stir in the heavy cream until the sauce is creamy and well combined. Pour this caramel mixture over the melted toffee layer, then sprinkle chopped pecans on top.
Step 4
Put the pan back in the oven for another 15 minutes, until the edges turn a nice golden brown. Let everything cool completely for about 15 to 20 minutes so it sets up nicely before slicing into bars.
