B was out of town for a few days, and of course, I got a craving for some baking. I had plans to visit my parents and bake when I was seeing them, but I knew that trying a new recipe, including one that involved something potentially messy like caramel and melted peanut butter, in my parents’ kitchen, may not be the best idea. But one in my kitchen – when B wasn’t home? Perfect!
OH em gee. These cookies are SO good. They’re super sweet, super sinful and super rich — you HAVE to make these. Good luck not eating the whole pan!
Chocolate, peanut butter, caramel oat bars
Here’s what you need:
- 1 cup all-purpose flour
- 1.25 cup oats
- 1 cup brown sugar
- 1/2 teaspoon baking soda
- 1 cup butter, softened
- 12 oz caramel candy (I bought them from Target)
- 1/4 cup milk (I used unsweetened vanilla almond milk)
- 2 c (about a 12 oz bag) chocolate chips
- 1/4 c smooth peanut butter
Here’s what you do:
- Preheat the oven to 350 degrees F. Grease (or use cooking spray) a 9×13-inch baking dish.
- In a large bowl, combine flour, oats, sugar, baking soda and butter. Mix it well until the texture is crumbly.
- Divide batter in half. Press half into the bottom of the pan and bake this crust layer at 350 degrees for oven for 10 minutes.
- While batter is baking, prepare the caramel layer. In a medium saucepan, combine the caramel candy and milk over low heat. Stir well as the caramels melt and caramel is thick and smooth.
- When cooked, remove crust from oven and sprinkle chocolate chips evenly over the top. Don’t turn off the oven yet!
- Pour the melted caramel evenly over the chocolate and top with the remaining flour-oat crumbly batter.
- Warm up peanut butter in microwave. Drizzle peanut butter over flour-oat crumble.
- Bake for 15 minutes at 350 degrees.
- Cool before cutting into bars. Enjoy!!!