This is a recipe my mom uses, and she calls them, Linda's Bar Cookies. My husband coined the name Bargasms, and I think it's more appropriate.
Here's the basic recipe:
2 cups oats
1 1/2 cups flour
1 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 14 oz. bag of caramels
1/4 cup of water
1 cup chopped nuts
1 6oz bag of chocolate chips
This is a fairly simple recipe. I was actually doubling the recipe when I took the pictures, but I tried to take pictures of ingredients for a single recipe, but if things look a little different from yours, it's probably because I was doubling.
Preheat the oven to 350 degrees. Mix the first five ingredients in a stand mixer:
2 cups of oats:
1 1/2 cups of flour:
1 cup packed brown sugar:
1 teaspoon baking soda:
1/2 teaspoon of salt (note I have almost a teaspoon in this picture, because I was doubling the recipe):
Mixing it all together in the stand mixer:
Melt 1 cup of butter in a microwave safe bowl or cup:
Then pour slowly into the stand mixer:
Mix well, dough will be clumpy:
For easy cleanup, I take my 9 x 13 baking pan, and line it with aluminum foil, which I then grease, however, you can just grease your 9 x 13 pan, I just like the easy clean up of the lined pan:
Press the dough into the greased pan, reserving approximately 1 cup of the dough for later use:
Place this in the oven for 10 minutes.
Generally, while the crust is baking, I like to deal with the caramels. For this recipe you need approximately 14 ounces of caramel. You can use a bag of Kraft caramels (which is the perfect size for a single recipe):
You can use Werther's (which are easier to unwrap, but generally more expensive, and requires almost three bags):
Or you can use bulk caramels (likes Brach's), if your store has them.
Unwrap the caramels into a medium saucepan. The following picture is what one recipe's worth of unwrapped caramels look like:
Add 1/4 cup of water, and place on medium heat (note, I have more caramels, because of the double batch I was making):
Stir continuously over medium heat, and caramels will start to melt:
Continue stirring until the caramel becomes completely creamy:
I find that if I have the caramels unwrapped before the cookie goes into the oven, my caramel is melted and ready to go by the time the 10 minutes baking are up.
After 10 minutes remove the cookie crust from the oven (it will not be fully cooked):
Spread the pecans evenly over the cookie (cookie does not have to be cool):
Then evenly sprinkle with chocolate chips:
Next, pour the caramel evenly over the top of everything:
Now sprinkle the remaining 1 cup of dough over the top of the caramel:
Return the pan to the oven, and bake for an additional 15-18 minutes, until the top is golden brown, and the caramel is bubbly (I actually slightly overcooked this pan, as I was feeding my baby when the timer went off):
After about 5 minutes, you can pull the foil out of the pan, and continue cooling the cookies just in the foil:
Once the cookies are cool, use a spatula to cut into squares:
Pour a glass of milk, and get ready to taste heaven!