Instructions

• Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving an overhang for lifting the bars out later.
• Unwrap 11 oz vanilla caramels and place them in a small saucepan with 4 tbsp butter and 14 oz sweetened condensed milk.
• Cook the caramel mixture over medium–low heat, stirring frequently, until the caramels have fully melted and the mixture is smooth. Remove from heat and let sit a few minutes to cool slightly.
• In a large mixing bowl, cream 1 1/2 sticks unsalted butter with 2 cups light brown sugar until light and fluffy.
• Add 1/2 cup creamy peanut butter to the butter–sugar mixture and continue mixing until combined.
• Add 2 eggs, one at a time, mixing well after each. Stir in 1 tbsp vanilla.
• In a separate bowl, combine 2 cups flour, 1 cup old fashioned oats, 2 1/2 tsp baking powder, and 1/4 tsp salt.
• Gradually add the dry mixture to the wet mixture, stirring until just combined.
• Stir in 2 cups chocolate chips until evenly distributed.
• Press about two-thirds of the dough evenly into the bottom of the prepared 9x13 pan.
• Slowly pour the caramel mixture evenly over the dough layer in the pan.
• Drop the remaining dough by teaspoonfuls over the caramel layer; it does not need to cover the caramel completely.
• Bake in the preheated oven for about 30 minutes, until the edges are set and the top is lightly golden.
• Remove from oven and let the bars cool completely in the pan. Use the parchment overhang to lift the slab from the pan, then cut into bars.