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Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large bowl, combine the 2 cups of all-purpose flour, 2 cups of oats, 1 1/2 cups of packed brown sugar, and 1 teaspoon of baking soda. Mix briefly to combine the dry ingredients.

Pour the 1 1/4 cups of melted butter into the dry mixture. Use a fork to work the butter into the dry ingredients until a crumbly texture forms. This mixture will be used for both the base and the topping.

Press about 60% (a little more than half) of the crumbly oat mixture firmly and evenly into the bottom of the prepared 9x13 inch baking pan. Reserve the remaining mixture for the topping.

Bake the pressed base in the preheated oven for 8 minutes, until lightly golden.

While the base is pre-baking, prepare the caramel. In a separate bowl, pour the entire bottle of caramel ice cream topping. Add 2 tablespoons of all-purpose flour to the caramel and stir well until fully combined and the caramel is slightly thickened.

Remove the pan from the oven (keep the oven on). Evenly sprinkle the 2 cups of chocolate chips over the pre-baked base. Then, sprinkle the 1 cup of chopped peanuts over the chocolate chips.

Drizzle the thickened caramel mixture evenly over the chocolate and nut layer. Use a spoon to gently spread the caramel to ensure it covers all the toppings.

Evenly sprinkle the remaining 40% (the reserved portion) of the crumbly oat mixture over the caramel layer.

Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the topping is golden brown and the caramel is bubbly.

Once baked, remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack before cutting into squares and serving. This cooling process is crucial for the bars to set properly.


Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large bowl, combine the 2 cups of all-purpose flour, 2 cups of oats, 1 1/2 cups of packed brown sugar, and 1 teaspoon of baking soda. Mix briefly to combine the dry ingredients.

Pour the 1 1/4 cups of melted butter into the dry mixture. Use a fork to work the butter into the dry ingredients until a crumbly texture forms. This mixture will be used for both the base and the topping.

Press about 60% (a little more than half) of the crumbly oat mixture firmly and evenly into the bottom of the prepared 9x13 inch baking pan. Reserve the remaining mixture for the topping.

Bake the pressed base in the preheated oven for 8 minutes, until lightly golden.

While the base is pre-baking, prepare the caramel. In a separate bowl, pour the entire bottle of caramel ice cream topping. Add 2 tablespoons of all-purpose flour to the caramel and stir well until fully combined and the caramel is slightly thickened.

Remove the pan from the oven (keep the oven on). Evenly sprinkle the 2 cups of chocolate chips over the pre-baked base. Then, sprinkle the 1 cup of chopped peanuts over the chocolate chips.

Drizzle the thickened caramel mixture evenly over the chocolate and nut layer. Use a spoon to gently spread the caramel to ensure it covers all the toppings.

Evenly sprinkle the remaining 40% (the reserved portion) of the crumbly oat mixture over the caramel layer.

Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the topping is golden brown and the caramel is bubbly.

Once baked, remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack before cutting into squares and serving. This cooling process is crucial for the bars to set properly.
