Oatmeal caramel bars

Oatmeal Caramel Bars

2 cups rolled oats
2 cups flour
1 ½ cups brown sugar
1 tsp. baking soda
½ tsp. salt
1 ½ cups salted butter (softened or room temp)
1 cup chocolate chips
Caramel topping (https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/ halving the recipe makes a perfect amount for an 8x8 dish)

Oven at 350.
Mix oats, flour, brown sugar, soda, salt and butter.
Press ½ of mix into ungreased pan.  Bake 10 minutes, or until top is starting to brown just slightly.
Take out of oven and sprinkle with chocolate chips.  Place back in oven to melt chocolate chips slightly (maybe 1-2 minutes).
Pour caramel topping (if using Mrs. Richardson's, I use a little more than half the jar).
Top with rest of mixture.  Bake 15 minutes, or until top is starting to brown.

Here are some tips:

1) Use your hands to do all the mixing!  You've got to really mix all that butter with the dry ingredients.
2) If you're doubling the recipe, you can use 1/2 cup less butter.  So rather than 3 cups of butter, use 2.5 cups.
3) If you're doubling the recipe, use a 13x9 pan and the full caramel recipe.  For the single recipe, you can use a 9x9 or 8x8 pan.
4) Use Trader Joe’s dark chocolate bar (red wrapper)…. for all your chocolate needs.
5) I usually add a little more oatmeal to the 2nd half of the mixture so the top layer is a little more crumbly.  I'd say a half cup or so.  Also, use a little less than half the mixture to press into the bottom so you have enough to cover the caramel for the top layer; otherwise, caramel will bubble up; not a huge deal as it will all taste yummy, but just for looks.  
6) When adding the top layer, add it gently by crumbling big chunks on top.  If your crumble is too small, it'll make for a really messy top layer.
7) Lastly, the dessert tastes best after it has completely cooled.  And, when eaten on a cold day on the slopes.

Enjoy, and try not to think about all the butter you're consuming!