INGREDIENTS
3/4 cup
butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)
3
/ 4 cup light brown sugar, packed
1 tbsp
vanilla extract
1 cup
all-purpose flour
1 cup
whole-rolled old fashioned oats (not instant or quick cook)
1 tsp
baking soda
salt, optional and to taste
35
caramel squares, unwrapped (I used Werther’s Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
1/2 cup
heavy cream
1/2 tsp
salt, optional and to taste, if you prefer salted caramel sauce
1 cup
semi-sweet chocolate chips or chunks (I used a combo)