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Add the caramel, heavy cream and salt into a small saucepan over low heat. Cook and stir until smooth and combined. Set aside to cool.
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Preheat oven to 350 degrees.
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Line an 8x8 inch square pan with parchment paper or foil sprayed with cooking spray, leaving a slight overhang to easily remove bars.
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Stir together melted butter, brown sugar, flour, and oats until combined.
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Pour half of the oatmeal mixture into the prepared pan and bake in preheated oven for 10 minutes.
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Remove pan from oven and sprinkle chocolate chips over the crust. Pour caramel mixture over chocolate chips, then sprinkle the remaining crust dough over the caramel, pressing down slightly.
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Return pan to the oven and bake for an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting. Place in fridge or freezer to speed up the process.
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When cooled, remove bars using overhang and cut into squares. Top with more chocolate chips, chopped pecans, and caramel drizzle if desired.