I’ve made three pans of these since Valentine’s Day with the intention of sharing them. “Intention” being the operative word.
Oh my word. These things are out of this world amazing. And since I
don’t want to be the only one in a sugar coma want to share the love, here’s the recipe:
slightly adapted from lulu the baker
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
½ cup bittersweet chocolate chips
Preheat the oven to 350 degrees.
Combine caramels and heavy cream in a small saucepan over low heat. Stir until completely smooth and then set aside.
In a separate bowl, combine melted butter, brown sugar, flour, oats, baking soda, and salt.
Pat half of the oatmeal mixture into the bottom of an 8 x 8 pan.
Bake at 350 degrees for 10 minutes.
Remove pan from oven and sprinkle bittersweet and semisweet chocolate over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
Side Note 1: These are especially good just slightly warm with a glass of cold milk.
Side Note 2: On Monday I’m starting a new healthy initiative, new blog (with only nutrition/fitness focus) included! (It’s not because of the Carmelitas…but it kind of is.) (And beka stays is still staying – no changes there!) Stay tuned!