T-oat-ally Awesome Chocolate Oat Caramel Bars

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Worst blog post title ever? Possibly. But I’ve got a load of other bad food-infused words lined up.

As Fall or Autumn (wherever you are) is coming up.. it’s time to stop eating so much healthy fruity light summer desserts and get to the heavy, sweet, filling, warming, another adjective, food. Oats are perfect cold weather food and what better than to mix them up with chocolate to make them even tastier?

The weather here is actually still gorgeous, and not very cold but I had an oat craving and these bars looked perfect to satisfy that. And they are good, but I made a fairly shoddy attempt at making them.It ended up looking like a oaty chocolate clusterf*!% … oops, mind my (Canadian) French!

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I just sort of improvised on this one, why not, go wild! I couldn’t find wrapped caramels so I used Hershey’s Kisses filled with caramel, same thing right? The more chocolate the better. Unwrapping each was such a hoot!

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The brown sugar was packed so tightly that it was hard to declump it so the oaty mixture was not as smooth and buttery as martha stewart had shown on her site.

Oh Martha, with your pastel coloured website and wholesome, homely recipes – tugs on my heartstrings.

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Stack of bars anyone? Just for me? Well, alright then. Eat with a coffee, they will melt right in your mouth.. perfection. (Crikey , I went a bit Nigella there!)

Chocolate Caramel Oatmeal Bars

(from MarthaStewart.com)

Makes 1 dozen

  • Vegetable-oil cooking spray
  • 48 soft caramel-candy cubes (or Hershey’s Kisses, or whatever you want that contains caramel!)
  • 1/2 cup heavy cream
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
  2. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
  3. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.
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