This simple recipe is a variation on a classic. It's chewy, full of chocolate and oats, and really delicious.

INGREDIENTS | YIELDS 36 bars

• Unsalted butter
• 2 cups Gluten-Free, Soy-Free Baking Mix
• 2 cups quick-cooking, gluten-free rolled oats
• 1½ cups brown sugar
• 1 cup butter, melted
• 2 cups gluten-free, semisweet chocolate chips
• 1 (13-ounce) package gluten-free caramels, unwrapped
• ⅓ cup light cream

1. Preheat oven to 350ºF. Grease a 13″ × 9″ pan with unsalted butter and set aside.

2. In large bowl, combine Baking Mix, oats, and brown sugar and mix well. Add melted butter and mix until crumbly.

3. Reserve half of the crumb mixture and press remainder into prepared pan. Sprinkle with chocolate chips and set aside.

4. In medium, microwave-safe bowl, combine caramels and light cream. Microwave on 50 percent power about 5 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Drizzle evenly over chocolate chips.

5. Sprinkle reserved crumb mixture on top. Bake 20–25 minutes, or until caramel bubbles around the edges and the crumbs are toasted. Cool completely on wire rack then cut into squares to serve.

Calories: 208.84
Fat: 7.55 grams
Saturated Fat: 4.08 grams
Carbohydrates: 33.22 grams
Sodium: 136.61 mg