Ingredients:
- 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
- 6 ounces semisweet chocolate chips
- Preheat the oven to 350 degrees.
- Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
- In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
- Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes.
- Remove pan from oven and sprinkle chocolate chips 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.
- *A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
- **To make a 9x13" version, simply double the amounts.
Sunday, I woke up early, cleaned up the apartment, grocery shopped and then met my running buddy, Audrey, for a 7 mile run in Central Park. It was the coldest weather I have ever run in! Despite it being 26 degrees outside and getting pelted by the salt truck, it was a great run! Tyler and I spent the rest of the early afternoon doing laundry and preparing for our company. We watched the Patriots game and then had a bunch of Tyler's buddies over to watch the 49er game :( We made a delicious dinner, which deserves it's own post :) It was such a nice weekend...hope y'all had great weekends!
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