>> Friday, December 18, 2009
OK last year I found this recipe, and I always wanted to make it, but I could never find caramel's, and when I did, I ended up using them for this cheesecake, that totally did not taste anywhere as good as these. Just the other day I found caramel's here and I said ok, definately I am going to make these no matter what. My sister, Fatima M tried them and said they were delicious, so I had to give them a try. I made the recipe as said, but made a few alterations. Gotta get these out of my kitchen fast, they are so good, and keep on calling "Jujey, Jujey....come and eat me". My DH is starting to get a belly....hence we both worked out on the Wii last night for 1 hour!! Gotta stooooooooop baking!!
JUJEY'S CARAMEL BARS
32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats, blended until fine
1/4 cup pecans, blended until fine
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
- In a medium bowl, stir together the flour, oats, pecans, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
- Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything (press down)
- Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.