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Ingredients
- 1 c. sugar
- 1/2 c. corn syrup (use a greased liquid measuring c.)
- 1 1/2 Tbsp. unsalted butter
- 3/4 c. heavy cream
- 1 tsp vanilla
- 1 c. flour
- 1 c. quick oats
- 3/4 c. firmly packed light brown sugar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 12 Tbsp. unsalted butter, melted
- 2 x (3-oz) bars bittersweet or possibly semi-sweet chocolate, minced into 1/2 inch pcs
- 1 c. coarsely minced walnuts
Directions
- Caramel Topping:Have a long-handled ladle and a greased 2 c. heatproof measure ready near the range. In a heavy, medium size saucepan, preferably with a nonstick lining, combine the sugar and corn syrup and cook over medium-low heat, stirring constantly, till boiling.
- Stop stirring and continue boiling till the mix caramelized to a deep amber (a candy thermometer will read 370 degrees).
- Immediately remove the pan from the heat and add in the butter and cream, using the ladle to pour in the cream gradually to avoid spattering.
- Return the caramel to the range and continue boiling on medium-high heat for about 1 1/2 min or possibly till a candy thermometer reads 240 degrees or possibly the caramel is reduced to 1 1/2 c..
- Immediately pour the caramel into the prepared c. and allow it to cold for a least 10 min or possibly up to 1 hour (the caramel should still be pourable). Stir in the vanilla extract after 10 min.
- Cookie Base:Butter or possibly grease only the sides of a 13 x 9-inch pan and set aside.
- In a large mixing bowl, at medium speed, beat together the flour, oats, brown sugar, baking soda, and salt for about 3 min or possibly till well mixed. At low speed, beat in the melted butter.
- Scrape the mix into the prepared pan and pat it in to coat the bottom proportionately.
- Bake for 10 min in a 350 degree oven. Remove the pan from the oven and proportionately sprinkle on the chocolate pcs and walnuts.
- Drizzle the caramel mix proportionately on top and return the pan to the oven for 20 min more, or possibly till bubbling. (The caramel will bubble, coating most of the surface.)
- Allow the chews to cold completely in the pan on a wire rack. Use a small metal spatula or possibly pancake turner to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet.
- Reinvert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide).
- Place on paper towels for at least 15 min to absorb the excess butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 487 | |
| Calories from Fat 233 | 48% |
| Total Fat 27.04g | 34% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 98mg | 4% |
| Potassium 233mg | 7% |
| Total Carbs 62.72g | 17% |
| Dietary Fiber 4.3g | 14% |
| Sugars 34.13g | 23% |
| Protein 6.07g | 10% |
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