Chocolate, caramels and pecans in a crispy, oatmeal crust.
Total Time 45 mins
Course Dessert
Servings 4 Dozen


  • 14 ounces light candy caramels
  • ½ cup evaporated milk
  • 2 cups unsifted all-purpose flour
  • 2 cups quick-cooking rolled oats
  • cups firmly packed brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup melted butter
  • 2 cups Guittard Real Semisweet Choc. Chips divided
  • 1 cup chopped pecans


  • Preheat oven to 350ºF. Grease 9x13x2-inch pan.
  • Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth.
  • Remove from heat and set aside.
  • In large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter.
  • Press half of crumbs into bottom of prepared 9x13x2-inch pan.
  • Bake for 10 minutes at 350ºF.
  • Remove from oven and evenly sprinkle 1 1/2 cups of chips and pecans over crust. 
  • Pour and spread caramel mixture to cover chips and pecans
  • Mix remaining 1/2 cup chips with crumbs and sprinkle over top.
  • Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.

Melting Chocolate

  • Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.
Keyword caramelitas, chocolate, nuts
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