These are highly addictive! They are gooey in the center & that makes them irresistible! They are covered in chocolate & a little flakey sea salt!

Ingredients:

• Vegetable oil or cooking spray, for the pan
• 1 c. unsalted butter
• 2 c. sugar
• 1/2 c. milk
• 1 1/2 c. chocolate chips, divided
• 1/4 c. unsweetened cocoa powder
• 2/3 c. peanut butter
• 1 tsp. vanilla extract
• 1/4 tsp. salt, or to taste
• 3 c. quick oats

Ingredients for the Caramel Center:

• 20-25 caramels, unwrapped
• 1/2 c. heavy cream
• 1/3 c. peanut butter,
• 1/4 tsp. salt, or to taste
• 1 tsp. pure vanilla extract
• Flakey sea salt, for sprinkling on top (optional)

Directions:

1. Line an 8″ square baking pan with parchment paper, or use vegetable oil, or cooking spray so the bars do not stick to the edges of the baking pan.
2. I a medium-sized saucepan melt the butter over medium heat. Once it is melted add the sugar, milk, 1 c. of the chocolate chips & the cocoa powder. Stir together until the mixture begins to boil. Let it boil, stirring constantly, for 2 minutes.
3. Remove the saucepan from the heat then stir in the peanut butter, vanilla & salt (to taste) until smooth & well combined. Do not add the vanilla while the mixture is still boiling. Wait until it stops boiling to add the vanilla.
4. Add the quick oats to the saucepan, then stir until thoroughly combined & the oats are well coated with the chocolate mixture.
5. Pour half of the oat mixture into the prepared pan & press it down into an even layer to form the bottom crust.
6. Make the Caramel Center: In a medium-sized saucepan combine the soft caramels & heavy cream. Heat over medium heat, stirring occasionally, until the caramels are completely melted & smooth.
7. Once the caramel is smooth, lower the heat to low. Then stir in the peanut butter, salt (to taste) & vanilla until well combined. The mixture should be creamy & slightly thick.
8. Pour the melted caramel mixture over the crust in the pan, spreading it out evenly to cover the bottom layer of the oat mixture.
9. Carefully spread the remaining oat mixture over the caramel center. Be careful not to burn yourself as this mixture is extremely hot. Press it down gently to create the top layer, which will form the top crust of the bars.
10. Evenly sprinkle the remaining 1/2 c. of chocolate chips over the top layer. If desired, sprinkle the flakey sea salt over the top, to add a salted caramel flavor.
11. Refrigerate the bars for at least 2 hours, or until they are firmly set & firm before cutting into them.