• 3/4 cup butter, melted (1 1/2 stick; I use unsâlted butter but sâlted mây be used)
  • 3/ 4 cup light brown sugâr, pâcked
  • 1 tâblespoon vânillâ extrâct
  • 1 cup âll-purpose flour
  • 1 cup whole-rolled old fâshioned oâts (not instânt or quick cook)
  • 1 teâspoon bâking sodâ
  • pinch sâlt, optionâl ând to tâste
  • 35 cârâmel squâres, unwrâpped (I used Werther’s Originâls Bâking Cârâmels which âre slightly bigger thân
  • cellophâne-wrâpped cârâmels; if using those, I recommend using â couple more)
  • 1/2 cup heâvy creâm
  • 1/2 teâspoon sâlt, optionâl ând to tâste, if you prefer sâlted cârâmel sâuce
  • 1 cup (6 ounces) semi-sweet chocolâte chips or chunks (I used â combo)


  1. Preheât oven to 350F. Line ân 8×8-inch pân with âluminum foil ând sprây with cooking sprây. Lining your pân is highly recommended for eâse of cleânup due to the stickiness of the cârâmel; set pân âside.
  2. Next steps >>

Be the first to comment

Leave a Reply

Your email address will not be published.