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| The last lonely Oatmeal Carmelita Bar. |
For the rest of you, please follow me to sugar heaven.
Here is a pet peeve of mine...when a recipe calls for half a can/package/box of something I would never buy otherwise. Oh, I need three tablespoons of milk powder? A half ounce of dried mushrooms? A pinch of saffron? Let me just grab that from the pantry. Not.
I share this little pet peeve today because this recipe does in fact call for half a can of evaporated milk. Sheesh. However, I've done the leg work for you and found another delicious recipe that ALSO calls for a half can of evaporated milk. Wow, I'm so thoughtful. :)
Caramelized Chicken with Jalapeño Cream
I made this chicken dish a while back and it was pretty awesome and come together super fast. If you like spicy food be sure to leave some of the seeds in your jalapeños. I ended up wishing mine was spicier. And you healthy folk who just followed that link up there and hate me now because I told you to do the hardest workout ever known to man? This is pretty healthy and bikini bod friendly so I hope we can be friends again.
Anyways, back to sugar and fat. These Oatmeal Carmelita Bars are super sweet. A little goes a long way with these suckers but I cut mine big anyway. I like to live dangerously. :) Whip up a batch in celebration of Leap Day! It only comes once every four years so go ahead and indulge. :)
Oatmeal Carmelita Bars
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, at room temperature
1½ cups light brown sugar
2 cups quick-cooking oats
14 ounces caramel candies, unwrapped
½ cup evaporated milk
1 cup semisweet chocolate chips
1 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, at room temperature
1½ cups light brown sugar
2 cups quick-cooking oats
14 ounces caramel candies, unwrapped
½ cup evaporated milk
1 cup semisweet chocolate chips
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking dish; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.
4. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.
5. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
6. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.
7. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
8. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
9. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking dish; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.
4. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.
5. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
6. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.
7. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
8. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
9. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
Serves 24
Source: Brown Eyed Baker, originally from Bluebonnets & Brownies
Source: Brown Eyed Baker, originally from Bluebonnets & Brownies
love that you included the "unwrapped" behind the caramels! makes me laugh to think what would have happened if it wasn't there!! Mama K
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