Ingredients:
1/3 cup butter, room temperature
4 tablespoons brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
2 tablespoons butter
2 tablespoons brown sugar
1 (7 ounce) cans sweetened condensed milk
4 ounces quality dark chocolate chips
1 ounce quality white chocolate chips
Directions:
Add all ingredients for crust, except butter, in a mixing bowl.
With pastry blender, cut in butter until mixture is crumbly.
Press the mixture into an 8-inch square cake pan.
Bake in a preheated oven at 350 F for about 25 minutes or until just golden and firm.
Cool in the pan.
Place ingredients for caramel filling in saucepan and heat over low heat, stirring until sugar is dissolved.
Bring to a boil over low heat and boil very gently for 3 to 4 minutes, stirring constantly until thickened.
Pour the caramel filling over cookie base and allow to set.
Melt the dark chocolate chips and spread over the caramel, allow to cool and set.
When dark chocolate is set, melt the white chocolate and drizzle over top.
Cut into squares and enjoy.
DH suggested to use a pizza cutter to cut bar cookies and it works like a charm.
Servings: 16
Time preparation: 15 min.
Time total: 60 min.