Oatmeal Chocolate Carmel Bars
I think it has been a whole week since I have shared a dessert.
I mean I know on Friday I told you guys about those Banana Bread Pancakes with the Vanilla Coconut Drizzle, but really those so do not count. I mean, one they are healthy (no really they are, just check out the ingredients). Two, um they are for breakfast. Yeah, those defiantly do not count.
So I made some seriously gooey bars.
Oatmeal Chocolate Carmel Bars. Or if you eat them hot they’re more like seriously gooey chocolate oatmeal cake. It is pretty awesome.
I am kind of out things to say today.
No wacky family stories. Well, actually I have one, but if I told you, you might judge my parents (not really, but maybe) in the wrong way. I guess this would depend on how strict of parents you are. Let’s just say my brothers get to do a whole lot that I am guessing most 12 (yup 12) and 17 years olds do not get to do. So I will keep that one to myself (I promise nothing that breaks the law).
Ok, they are going to kill me.
Sometimes I just have a blank mind with no significant thoughts. By the time I get to writing my actual post (usually while in bed), the thoughts going through my head are pretty primal. “Man I am so tired” or “Geez, is this girl (Asher) ever going to stop talking?”. Really, she never stops talking. Right up until the time she finally crashes, on my shoulder, as I am writing the post.
The worst part is that I had this great idea for what I was going to talk about today when I was hiking. But I forgot it, along with the mango at the grocery store. Does this happen to anyone else, cause I seem to forget a lot of things lately.
Well, at least I remembered to tell you guys about these bars, cause they are good. Chocolate + caramel = gooey, sticky, chocolatey deliciousness.
Personally, I think they are best right out of the oven, when you have to eat them with a spoon. But they are still awesome once they have cooled. Either way, just give them a try. You won’t be sorry you did.
Oatmeal Chocolate Caramel Bars
- 1 cup all-purpose flour
- 1 cup old fashioned rolled oats
- 3/4 cup packed light-brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 egg
- 10 tablespoon salted butter melter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup salted butter
- 1 cup brown sugar packed
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- Preheat the oven to 350 degrees.
- In a mixing bowl combine the flour, oats, brown sugar, baking soda and salt. Whisk to combine. Beat the egg with the melted butter and vanilla. Stir into the dry ingredients. Mix well. Fold in the chocolate chips. Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish and bake in preheated oven for 10 minutes.
- While the bottom half of the bars bake make the caramel. Melt the salted butter over medium low heat. Add the brown sugar, corn syrup, and 1/2 teaspoon salt. Bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat, so that the mixture is just barely bubbling if at all. The heat will thicken the caramel. After about 5-8 minutes, remove from the heat and stir in 1/4 teaspoon baking powder. Stir until the caramel is smooth.
- Once your bottom layer of the bars is done immediately pour the caramel over top. Top with the remaining half of the oatmeal dough. (Do not worry if the dough does not cover the whole top of the caramel. It will spread as it bakes and some holes of caramel poking through are delicious!) Place back in the oven for 15 to 20 minutes or until the top is golden brown.
- You can eat these straight out of the oven, but they will be extremely gooey. If you wait 20 minutes they will harden up a bit and eventually they will harden enough to keep their shape. I personally likes them best in their super hot gooey goodness!
I am going to stop babbling now!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training