• 1 pound Peters Caramel
• 5 tablespoons whipping cream
• 1 1/4 cup flour
• 1 1/4 cup quick oats
• 1 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, coarsely chopped
• 1/2 pound Callebaut Real Dark Chocolate
• 1/2 cup pecan pieces

Preheat oven to 350 degrees. Melt caramel and cream together a few seconds at a time, in a microwave oven. Set aside. Combine flour, oats, sugar, soda, salt and butter to create a crumb mixture. Line the 9 x 13 pan with parchment paper. Grease the parchment. Cover pan completely by pressing half of crumb mixture in the pan. Bake 10 minutes. Spread caramel mixture over crust, then evenly sprinkle chocolate wafers and pecans. Sprinkle with remaining crumb mix. Bake an additional 15-20 minutes. Chill 1 hour and cut.