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Monday, November 3, 2008

Delish!

My neighbor, Lori, has joined us for dinner a couple times in the past few weeks while her husband is deployed to Iraq. Each time she comes over, she brings a delicious dessert. This past weekend, she (with the help of my little Megan) made the most delicious Caramel Bars. They are my new favorite dessert...and that is saying a lot since I pretty much haven't ever met a dessert that I don't like (unless it is some sort of fruit dessert. Fruit is not dessert. Unless it is covered in chocolate. Dessert should always contain chocolate, caramel, or frosting...or all three).

So - the next time you are looking for something unbelievably decadent, make these!

Caramel Bars

1 cup flour
1 cup oats
3/4 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup better, melted
1 bag chocolate chips (semi-sweet or milk, whatever you prefer)
1 small bag chopped pecans (about 3/4 cup)
40 Kraft caramels, unwrapped (duh!)
1/3 cup milk

Mix flour, oats, brown sugar, baking soda and salt. Add in melted butter and combine until crumbly. Press into the bottom of a 9x13 pan. Bake at 350 until golden brown, about 10-12 minutes. Meanwhile, melt caramels and milk in a double boiler or sauce pan over low heat.

Remove crust from oven, sprinkle chocolate chips and chopped nuts over hot crust. Drizzle caramel sauce on top. Return to oven and bake for 10 more minutes. Allow to cool before cutting and serve with a big glass of milk! YUM!

4 comments:

Lisa said...

Sounds yummy! I'll have to try them...with gluten-free flour of course!

Andrea Frazer said...

Oh, man, that sounds heavenly. But I just gave up my path to 100 extra pounds via Halloween candy, so your caramel bars are not going to help. The path to dieter's heaven IS NOT built on that recipe, my dear, but it sure looks good.

Jen said...

Sound so good! I could use some NOW!! If it wasn't for the tons of Halloween candy we still have. Maybe I could concoct something like that with all the leftover Halloween candy...

Sprite's Keeper said...

I've been dipping a lot of things in caramel, but drizzling? Oohmygoodness, bring them on my way!