Chocolate caramel bars
My signature dessert - a shortbread-like bottom layer topped with gooey caramel, melty chocolate and a streusel-ish topping. I recommend you double this recipe!
I use Kraft, but you can certainly use homemade
I use semi-sweet
Preheat the oven to 325 degrees F. Generously grease or line a standard 8" x 8" baking pan and set aside.
Unwrap the caramels and place into a small saucepan. Add cream and melt both over low to medium heat. Set aside.
In a large mixing bowl, mix together the flour, salt, soda, oatmeal, sugar and butter (you can use a stand or hand mixer if you don't want to get your hands dirty).
Pat half of the flour mixture into your prepared pan. Bake in your preheated oven for 20 minutes.
Remove the pan from the oven, then pour the melted caramel mixture over baked crust; then sprinkle with chocolate chips.
Crumble the rest of the flour mixture over the chips and bake an additional 20 minutes.
Leftovers should be stored, covered, at room temperature. They will keep for about a week.
Source: Unknown – from my mom’s old
, which may have come from a neighbor
Recipe from Eva Bakes