Ingredients
Oatmeal Crust
- 1 cup Quick Oats
- 1/2 teaspoon Salt
- 1/2 cup Brown Sugar
- 3/4 cup Butter, Softened
- 1/2 teaspoon Baking Soda
- 1 cup All-Purpose Flour
Caramel Layer
- 1/4 cup Corn Syrup
- 4 tablespoons Butter
- 1 teaspoon Vanilla Extract
- 1/4 cup Water
- 1 1/4 cup Chopped Pecans
- 1 cup Heavy Cream
- 3/4 teaspoon Salt
- 1 1/2 cups Granulated Sugar
Chocolate Layer
- 1/2 cup Heavy Cream
- 1 Pinch Salt
- 2 cups Semi Sweet Or Dark Chocolate Chips
Instructions
Oatmeal Crust
- Pre-heat the oven to about 350 degrees. Line a 9" x 13" pan with butter, grease and line with parchment paper and butter parchment paper.
- Mix all oatmeal crust ingredients in a large bowl on medium speed until well blended.
- Press oat crust evenly into pan.
- Bake for 12 to 15 minutes or until lightly browned.
Caramel Layer
- In a small saucepan, mix the cream, butter, salt and vanilla. Heat over medium heat until butter is melted.
- In the meantime, in a large saucepan, mix together sugar, corn syrup and water. Put a candy thermometer on the side of the saucepan and bring to a boil over medium-high heat until sugar turns caramel. Do not stir the sugar, gently stir the pan as needed to evenly heat the sugar and stir.
- Once the sugar has turned a caramel colour, slowly stir in the hot cream, being careful not to add it too quickly as the mixture may overflow.
- Continue to boil until the caramel reaches 248 degrees on the candy thermometer about 8 minutes.
- Spread the caramel evenly over the oat crust and garnish with chopped pecans.
- Let cool for 30 minutes.
Chocolate Layer
- Let the cream get hot at medium heat. Do not boil. Remove the cream from the cooker.
- Add chocolate and salt. Stir until the chocolate has melted.
- Distribute chocolate evenly over caramel and pecans.
- Leave to stand at room temperature for 2-4 hours or until the chocolate has set.
- Remove from the pan and cut into bars.
- Store in an airtight container at room temperature or in the refrigerator and remove 1 hour before serving to soften caramel.
