Source: Kitchen Runway
Salted Caramel Chocolate Bars
1 1/2 C All Purpose Flour
1 1/2 C Quick Cooking Oats
1 1/4 C Light Brown Sugar
1 C Regular Butter, melted
1/2 tsp Cinnamon
1 tsp Baking Soda
1 1/4 C Semi-Sweet Chocolate Chips
1 19oz of Butterscotch Caramel topping (if you can't find butterscotch topping - regular caramel topping is fine too. If you use a smaller jar - just adjust the amount of flour you mix into the topping)
6 Tbs Flour
1/4 tsp Coarse Kosher Salt or Coarse Sea Salt
Preheat oven to 350º, grease a 9x13 glass baking dish with cooking spray (make sure you get the sides too)
Combine flour, oats, sugar, butter, cinnamon and baking soda in a large mixing bowl
Press 1/2 of the flour and mixture into the baking dish, bake for 10 mins
Pour caramel topping into a medium size bowl and stir in the 6 Tbs. of flour
Pull baking dish from oven, sprinkle chocolate chips over warm crust, pour thicken caramel evenly over the chocolate chips (You can use an offset spatula to help spread the caramel) Sprinkle the coarse salt over the caramel topping.
Crumble the rest of the crust mixture evenly over the caramel topping. Do not press down. Bake for an another 20 minutes.
Let cool completely and then cut into bars. If you wish - you can sprinkle an additional tiny pinch of coarse salt on top of the crust before it cools completely.