Well. Here begins yet another week. And, I’m soooo not ready for it. Although, I do have something very fun to look forward to in the middle of it. Yup, its my BIRTHDAY! Wooo! Now that I’ve got that off my chest, I can say, I’m pretty disappointed that SOMEONE isn’t going to be joining me for it on this side of the pond, but since I can’t make it to hers a few days later, I won’t be too upset about it.
Anyways, because life is stressful with the end of the semester no longer creeping, but instead sprinting full speed, towards me, I’ve been baking like a fiend. These are delicious, beautiful, and super-crazy simple. Although, don’t make them too big, or your Pakistani friends won’t be able to eat them because they’re too rich. This is super fun, with a ba-gillion different ways to make it. I’ve already done a spicy chocolate chip, as well as an oatmeal butterscotch and milk chocolate chip cookie. These….weren’t my favorite. I (sort of) liked them, but there are a few things I wanted to change about them. Like the dough. And the filling. Maybe I should try a whole new recipe? I’ve done some other, naughtier, things, but I’ll give you a whole post for that.
But here has been my favorite sweet treat from the last few weeks. It’s crazy simple (provided you have the caramels) and I could see it being doubly delicious (but a little more time consuming) if you wanted to make your own caramel. But, of course, I have a couple things to change. 1) Don’t use as much chocolate (I know, blaspheme). It overwhelmed the taste of the rest of the ingredients. 2) I would increase the size of the oatmeal cookie portion by half (so a total of 1 1/2 batches) because there wasn’t quite enough in my opinion. 3) Increase the caramel. Mine oozed to sides, so there was only a little in the center, but a lovely amount on the edges. By how much? Oh, maybe 18-20 oz. of caramels instead of just 14 oz. You’re call, really.
Oatmeal Chocolate Caramel Bars
from Mel’s Kitchen Cafe
*Notes: These are the measurements from the original recipe. I’ll make these again with my suggestions and post an update.
1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter
14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips*
- Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.
- Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth.
- When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top.
- Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.