- 1 1/2 cups quick-cooking oats
- 1 1/2 cups all-purpose flour
- 1 1/4 cups packed brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, melted
- 1 (14 ounce) package caramels
- 1/2 cup heavy whipping cream
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup chopped peanuts
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10 minutes or until lightly browned.
- Meanwhile, combine caramels and cream in a heavy saucepan or microwave-safe bowl. Cook over low heat or microwave until melted, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely before cutting.