Soft, chewy brown sugar oatmeal cookie crust with white chocolate chips and an ooey gooey cranberry caramel filling—yum!
- 1 ¼ cups (2 ½ sticks) unsalted butter, softened, plus more for greasing
- 2 cups plus 2 ½ tablespoons flour, divided
- 1 ¾ cups quick-cooking oats
- 1 ¼ cups brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- ¾ cup chopped pecans
- 1 ½ cups Cranberry Caramel Sauce
- 2 ½ tablespoons flour
Preheat oven to 350˚F. Grease a 9-by-13-inch pan.
Combine 2 cups flour, oats, brown sugar, baking soda, salt and softened butter in the bowl of a mixer. Mix on low speed until crumbly. Divide the mixture into 2 equal parts.
Press half the crumb mixture into the prepared pan. Bake for 10 minutes. Remove and cool slightly.
Sprinkle white chocolate chips and pecans over the cooled crust. Mix the Cranberry Caramel Sauce and 2 ½ tablespoons flour together, and drizzle over the white chocolate chips and nuts. Top with the remaining crumb mixture.
Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Let the pan cool, and refrigerate until the caramel filling is set. Cut into bars and serve.