Spread oats in an 8-inch-square baking pan.
Bake until lightly browned, about 5 minutes.
Transfer to a food processor and let cool to room temperature.
Photo: Brie Passano
Once the oats are cool, add flour, sugar and 1/4 teaspoon salt.
Process until the oats are finely ground.
Cut 4 tablespoons butter into small pieces and add to the flour mixture.
Drizzle 2 tablespoons oil into the processor.
Pulse until the mixture is the consistency of coarse meal.
Transfer to the baking pan and press mixture firmly into the bottom.
Bake until lightly browned and firm to the touch, 25 to 30 minutes.
Cool completely on a wire rack.
Remove from heat and let cool for 5 minutes, then pour the caramel over the cooled shortbread.
Refrigerate until firm, about 30 minutes.
Place chocolate chips in a microwave-safe bowl and microwave on Medium until melted, 2 to 3 minutes.
Spread the chocolate evenly over the caramel layer.
Refrigerate until cold, about 30 minutes.
Cut into 16 squares.
To make ahead
Refrigerate bars for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
