Preparation Steps

• To a large saucepan over medium heat, add granulated sugar and water. Gently stir, then leave undisturbed until the sugar dissolves (about 10 minutes).
• Continue to cook, gently stirring, until the mixture boils and turns a rich amber color (about 20 minutes total).
• Remove from heat and whisk in butter until fully melted and combined.
• Slowly drizzle in heavy cream while whisking constantly until smooth.
• Add vanilla extract and salt; whisk until fully incorporated.
• Return pan to medium heat and simmer for 2 minutes, then remove from heat and whisk in 1 cup all-purpose flour. Set aside to cool slightly.
• Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, extending up the sides, and spray with nonstick cooking spray.
• In a large bowl, whisk together oats, 2 cups flour, baking soda, and 0.5 teaspoon salt.
• In another bowl, cream together brown sugar and butter until fluffy. Add eggs and 1 teaspoon vanilla; mix until smooth.
• Gradually mix in the oat-flour mixture, one cup at a time, until incorporated.
• Press 2/3 of the dough (about 3 cups) evenly into the bottom of the prepared pan.
• Sprinkle milk chocolate chips evenly over the dough layer.
• Pour the warm caramel sauce over the chocolate chips, spreading gently if needed.
• Place remaining dough in flattened spoonfuls over the caramel, covering as much as possible. Gaps are okay.
• Bake for 38–40 minutes, or until lightly golden brown.
• Let cool at room temperature for 30 minutes, then refrigerate for 1 hour before cutting into 12 bars.