Once you finish one of these nutty, oaty, caramely bars, you’ll be reaching for another. So be sure to have a glass of milk — or two — handy before digging in.
FOR THE BASE, COMBINE:
FOR THE CARAMEL, HEAT:
Lining pans with parchment paper before spraying with nonstick spray makes removal of the bars a snap.
Preheat oven to 350°. Line a 9×13-inch baking pan with parchment paper; lightly coat with nonstick spray.
Combine flour, oats, brown sugar, 3⁄4 cup pecans, baking soda, and 1⁄4 tsp. salt; stir in melted butter and mix until clumps form. Press half of crumb mixture into bottom of pan; bake 10 minutes. (Reserve other half of crumbs.)
Heat granulated sugar, water, corn syrup, and 11⁄2 tsp. salt in a large, heavy saucepan oven medium-high until it boils. Cover mixture; boil 2 minutes. Remove lid; boil until caramel is dark amber color, 12–14 minutes. Reduce heat to medium-low; carefully whisk in cream and 4 Tbsp. butter until butter melts.
Spread chocolate chips over base. Pour 13⁄4 cups caramel over chips and sprinkle reserved crumb mixture evenly over top. Bake bars until lightly browned and edges are bubbly, 20–25 minutes.
Remove bars from oven and let cool; using overhanging parchment paper as handles, remove bars from pan. Rewarm remaining caramel and drizzle over bars. Sprinkle remaining 1⁄4 cup pecans over top of bars. Cover bars and store at room temperature.
Use overhanging parchment papers to create handles. This will come in handy when the bars are ready to be removed from the pan.
Add corn syrup to sugar, salt, and water mixture to start making the caramel.
Pour caramel over the mixture to create a firm chewy layer.
Drizzle remaining caramel over bars to add more flavor, and give the bars a beautiful appearance.