Cookie bottom layer: ½ cup coconut oil melted and cooled (you may need a bit more after mixing) 2 cups oat flour ½ cup old fashioned oats ½ cup coconut sugar Caramel layer: 1 can coconut milk (light or full fat) ¼ cup maple syrup (honey or agave will work) ¼ cup coconut sugar ¼ cup creamy almond butter (or your nut butter of choice) Third layer: ½ cup pecans (sub your nut of choice) ½ cup chocolate chips Cookie topping: ⅓ cup coconut sugar ½ cup oatmeal 1 cup oat flour ⅓ cup coconut oil (have not tested another oil)

Preheat oven to 350 degrees Begin making the caramel sauce by combining ingredients in small space pan Bring to a boil then simmer for about 3 minutes until all ingredients are combined Remove from heat and set aside Begin making the bottom cookie layer by combing all ingredients in a medium-sized mixing bowl Spray and 8x8 baking dish VERY well or use parchment paper/aluminum foil Press down the bottom cookie layer, filling the 8x8 dish Bake in oven for 10-15 minutes Add the chopped pecans and chocolate chips then pour caramel layer on top (you may not need all of the caramel so use as much as you'd prefer) Add the top cookie layer and bake in oven for 15-20 more minutes, the caramel should be bubbling Let cool for at least 3 hours, I DO NOT recommend eating these immediately as you want the bars to really set!