Caramel and Chocolate Oatmeal Bars
Since the first three days of the 24 Days of Christmas Baking has featured cookies, I think it is time to change it up. So, today’s post is going to be a square, and not just any square, but my favourite one that I make each year. Make a combination of oat crumble with caramel and chocolate chips and turn it into a square… WORKS FOR ME!
One thing I love about this recipe, and actually for many square recipes, is that it is so easy to make. Whereas, some cookie recipes have more difficult pressure points, this recipe is almost as simple as mix stuff together and press it into the pan. There are days in life that all you have time for is to mix stuff together and press it into a pan. I love a good cookie, but there is something special about squares. It is honest food. There is not a lot of frill or fancy decorations; it is just good, tasty ingredients mixed together well.
Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
Take half the crumble mixture and dump it into an ungreased 13×9 pan. Bake in a 350F oven for 15 minutes. Unwrap the caramels and pout in a glass or stainless steel bowl with the milk. Place on a pot that is half filled with water. Bring the water in the pot to a boil. This will slowly melt the caramels in the bowl. As you stir the caramel and milk will combine to create a smooth caramel sauce.
Once the pan comes out of the oven, sprinkle the chocolate chips evenly across the crumble base. Pour the caramel over the chocolate chips. Spread the remaining crumble mixture evenly on top and bake for another 10 minutes at 350F.
Caramel and Chocolate Oatmeal Bars
Ingredients
- 2 cups flour
- 2 cups oats
- 1 1/2 cups brown sugar
- 1 tsp baking powder
- 1 cup melted butter
- 30 kraft caramels
- 1/3 cup milk
- 1 1/2 cups cocolate chips
Instructions
- Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
- Take half the crumble mixture and dump it into an ungreased 13x9 pan. Bake in a 350F oven for 15 minutes.
- Unwrap the caramels and pout in a glass or stainless steel bowl with the milk. Place on a pot that is half filled with water. Bring the water in the pot to a boil. This will slowly melt the caramels in the bowl. As you stir the caramel and milk will combine to create a smooth caramel sauce.
- Once the pan comes out of the oven, sprinkle the chocolate chips evenly across the crumble base. Pour the caramel over the chocolate chips. Spread the remaining crumble mixture evenly on top and bake for another 10 minutes at 350F.
