2 (11oz) bags *Kraft caramel bits (in the baking aisle)
1 cup whipping cream
2 cups quick cooking oats
2 cups brown sugar
2 cups flour
1 tsp baking soda
1-1/2 cups 3 sticks melted butter
2 cups semi sweet chocolate chips
Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside.
In a large bowl mix the oats, brown sugar, flour and baking soda until combined well. Stir in the meted butter until you have a crumbly mixture.
Put half the oat mixture in a greased 9×13 pan. Bake at 350 for 10 minutes.
Sprinkle the chocolate chips over the baked base.
Drizzle the caramel over the chocolate chips (they will be swimming in it.)
Crumble up the remaining oat mixture into small chunks and gently cover the caramel.
Bake for 15 more minutes at 350.
Let cool for at least 4 hours on a wire rack, but the longer the better. I try to leave it over night. You can eat it earlier if you must, but be warned you will just have a gooey mess, not bars!
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