Tuesday, November 10, 2009
I have a recommendation for you. With these bars, focus on the rich chocolate layer; the gooey caramel center; the crumbly brown sugar top and bottom crust. Do not, I repeat, do NOT focus on the amount of butter that the recipe calls for. In fact, as you set it out to soften, just stick your fingers in your ears, close your eyes, and say, "La la la la la...I can't hear you, arteries! I can't hear you over the chocolate and caramel!"
You'll be glad you did. Not glad in the, "Woohoo, I can finally fit into these pants again!" kind of way, but glad nonetheless.
Oatmeal Chocolate Caramel Bars
(adapted from Pillsbury)
2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
3/4 tsp. salt
1 1/4 cups (2 1/2 sticks) butter, softened
1 1/2 cups caramel ice cream topping
1/4 cup all-purpose flour
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350. Grease bottom and sides of 9 X 13 pan. In large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and salt. Add butter and mix at low speed until crumbly. Press half of crumb mixture into bottom of greased pan. Bake at 350 for 10 minutes.
Meanwhile, combine caramel topping with 1/4 cup flour, mix well.
Remove crust from oven and sprinkle with chocolate chips. Drizzle evenly with caramel mixture and sprinkle with remaining half of crumb mixture.
Bake an additional 18-22 minutes, or until golden brown. Cut into bars.