Giant rat named Bernard

When Andy has his meetings, the kids and I take the dog and go hide upstairs. We take Bernard with us for a few reason, one is that he just LOVES to bark at these people. Why? I have no idea. He never does it when we have other people over, but when this group comes, he will settle then suddenly up and bark his brains out. It's less than cute. The funny thing is that these people love dogs. One person even brings him treats - does that stop the barking? Nope. So we have him up in the bedroom with us. He listens intently - runs all over and worries. He frets. This last meeting he decided to get zoomies which our guests then asked if we had a giant rat upstairs... yes, a giant black one named Bernard. Nothing is save with zoomies, socks, slippers, anything is fair game for him to grab and run with. Goober. While we were chasing the giant rat, our guests were enjoying these Binge Bars - they have all sorts of good things in them. Perfect for a cold winter’s night.

Binge Bars
1 cup salted butter softened
1 cup light brown sugar
1 ¼ cups all-purpose flour
1 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 bag (11 ounces) caramels, unwrapped
3 Tablespoons heavy cream
3 Tablespoons salted butter
1 ½ cups milk chocolate chips

Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with cooking spray. Set aside.
Place butter, brown sugar, flour, oats, baking soda and salt in a medium size bowl. Using an electric hand mixer, beat together until combined. Press 3/4 of the cookie dough mixture evenly into the bottom of the prepared pan. (It will be a thin layer) Bake or about 15 min or until lightly browned. Do not overbake.
While the crust is baking, melt the 3 Tablespoons butter, heavy cream and caramels over very low heat. Stir constantly and only keep on low heat as this can burn easily. Cook just until just melted and smooth. Pour melted caramel mixture over warm baked crust. Sprinkle milk chocolate chips evenly over caramel.
Crumble remaining cookie dough evenly over chocolate and caramel. Carefully place back in oven for another 15 minutes. Remove from oven. Cool completely before cutting into bars. Serve and enjoy!