Photos cannot do this scrumptious bar justice.
It’s like a Snickers candy bar meets oatmeal cookie bar, with the goodness of sweet and salty flavors, and the combination of chewy and crunchy textures. The best part is that this is one of the easiest to make and easiest to please bars one can make. I got the recipe from my former 4H leader, Nancy years ago.
Here’s what you need:
Chocolate Caramel Bars
2 1/4 c. all-purpose flour, divided
2 c. quick-cooking oats
1 1/2 c. packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 c. cold butter or margarine
2 c. (12 oz) semisweet chocolate chips
1 c. chopped peanuts (or preferred nut)
1 jar (12 oz) caramel ice cream topping
In a bowl, mix 2 c. flour, oats, brown sugar, baking soda, and salt.
Cut in butter until crumbly (or melt the butter and mix in, if time is of the essence). Set half aside for the topping.
Press the remaining into a greased 13-inch x 9-inch x 2-inch baking pan.
Bake at 350 degrees for 15 minutes.
Sprinkle with the chocolate chips and chopped nuts.
Whisk caramel topping and remaining flour until smooth.
Drizzle caramel over top. Sprinkle with reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting (they aren’t kidding on this step!) Yield about 4 1/2 dozen.
The golden brown, finished product.
This was the perfect end to a perfect meal of homemade veggie pizza. And what made it even better….
was loading all the dirty dishes into my brand new dishwasher!
The recap:
Chocolate Caramel Bars
2 1/4 c. all-purpose flour, divided
2 c. quick-cooking oats
1 1/2 c. packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 c. cold butter or margarine
2 c. (12 oz) semisweet chocolate chips
1 c. chopped peanuts (or preferred nut)
1 jar (12 oz) caramel ice cream topping
In a bowl, mix 2 c. flour, oats, brown sugar, baking soda, and salt. Cut in butter until crumbly (or melt the butter and mix in, if time is of the essence). Set half aside for the topping. Press the remaining into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 15 minutes. Sprinkle with the chocolate chips and chopped nuts. Whisk caramel topping and remaining flour until smooth. Drizzle caramel over top. Sprinkle with reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting. Yield about 4 1/2 dozen.
Bluebird Hill Art 