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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a large rimmed baking sheet with foil, leaving about 1 inch of foil extending over the ends of the pan; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, vanilla and baking soda; beat until combined. Beat or stir in the flour. Stir in the oats. Press two-thirds of the oats mixture (about 3 1/3 cups) evenly into the bottom of the prepared pan. Sprinkle with chocolate pieces and nuts.
In a medium saucepan, heat and stir the caramels and milk over low heat until smooth. Drizzle caramel mixture over chocolate and nuts. Drop the remaining oats mixture by teaspoons over the caramel.
Bake for 22 to 25 minutes or until top is light brown. Cool in pan on a wire rack. Remove bars from pan, using the overlapping foil to lift bars. Place on a cutting board; cut into bars.