Friday, June 20, 2008

chocolate caramel oat squares



These are one of my favorite bar cookies. It's practically like eating a candy bar. In warm weather, they're great served chilled.

1 1/2 cups flour
1 1/2 cups oats
1 1/2 cups brown sugar
1/2 teaspoon baking soda
3/4 cup unsalted butter, cut into chunks
12 ounces chocolate chips
1/2 cup whipping cream
14 ounces caramels, unwrapped

Preheat oven to 350F.

Combine flour, oats, brown sugar and baking soda in food processor; process until relatively fine. Cut in butter until crumbs stick together. Set aside two cups. Press remaining crumb mixture into 9x13" pan. Sprinkle chocolate chips over. (You can pretty much pour them into the pan and shimmy it from side to side... there are so many chocolate chips, they'll cover pretty evenly.)

Simmer whipping cream in a small saucepan. Add caramels and stir until melted. Pour over crust. Sprinkle with reserved crumbs. The crumbs should cover the caramel pretty completely.

Bake about 15 minutes. Cool completely, cut, and then refrigerate approximately 3 hours.


(The picture is a little weird... I am hugely lighting-challenged. Josh swears the next model of his camera has some kind of sensor that will make this much easier... and at that price point - whatever it is - it should also tie my shoes and wash the dishes!)

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