Source: Kitchen Runaway
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. I find the 16oz jar of caramel topping works well too (mixed with 5 Tbs. of flour).
6 Tbs Flour
1/4 tsp Coarse Kosher Salt or Coarse Sea Salt
Preheat oven to 350º, grease a 9×13 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 half 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. You can gently pat the crumbly crust – but 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.