Monday, January 25, 2010

Caramel Bars

This recipe is very similar to one of my favorite desserts that my good friend Nikki hooked me on when we were in elementary school- Chocolate Revel bars. If you look at the recipe link, you will notice different measurements because I halved the recipe but followed all the reviews that said you need to double the crust/topping. So the measurements below are what work for an 8x8 pan.

16 individually wrapped caramels, unwrapped
2 tablespoons and 1-1/2 teaspoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/4 cup semisweet chocolate chips
1/4 cup and 2 tablespoons chopped walnuts

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, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 8x8 inch baking pan. Reserve the rest.
Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
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.

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