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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a large baking sheet with foil, extending foil over pan edges; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined and fluffy, scraping sides of bowl occasionally. Beat in eggs until combined.
In a medium bowl, combine flour, pretzels, 1/2 teaspoon salt and baking soda. Gradually beat flour mixture into butter mixture. Stir in oats. Set aside 1 cup of oat mixture. Press the remaining oat mixture into the prepared pan.
In a medium saucepan, combine condensed milk and caramel bits. Heat and stir mixture over medium-low heat until caramel melts and mixture is smooth. Remove from the heat. Stir in vanilla. Pour caramel mixture over oat mixture in pan. Sprinkle with chocolate chips, cashews, sea salt and the remaining oat mixture.
Bake for 20 to 25 minutes or until top is light brown. Cool completely in the pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.