Get your mind out of the gutter! These bars are naughty because of all the butter, sugar, and chocolatey goodness. Meaning these are naughty to eat because there is not one healthful ingredient besides the oats. Yet somehow in a dessert, it’s all going to be okay. I know a lot of people go all “healthy” and “new year’s resolutions” in January, but I’m going to keep things real. Let’s start the year with a naughty treat.
This recipe comes my friend Irene. She has made this decadent treat for us several times at work and I thought it would be a delicious addition to the dessert tray I made for the family Christmas party. This bar was the right decision! I was asked several times about what the bar was and told how good it was. The next day when my grandparent’s were over for lunch my grandpa wrapped one in a napkin and stuck it in his pocket for later!
Irene may make the naughty bars, but she doesn’t enjoy eating them. I enjoy making AND eating them. The crust is sweet and crunchy with a gooey, caramel layer on top. Immediately following the caramel layer is the chocolate layer. One would think the chocolate layer would harden considerably during the cooling phase, but it doesn’t! The chocolate layer stays perfectly chewy and the crumble topping is a lovely finish to the bars. Do yourself a favor, be naughty, it feels so good!
One Year Ago: Mini Red Velvet Cupcakes
Adapted from Irene’s recipe
Yield – 30 bars
3 sticks unsalted butter, melted
1 cup brown sugar
2 cups flour
2 cups old fashioned rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
50 caramel squares (14 ounce bag) unwrapped
1/2 cup milk
10 ounces bittersweet chocolate chips
- Preheat the oven to 350 F and line a 13×9 pan with foil.
- Melt the butter and add in the brown sugar, flour, oats, soda, salt, and vanilla until combined. Press half the mix into the pan.
- Bake for 10 minutes.
- Meanwhile wrap the caramels and melt with the milk in a small saucepan. Pour the melted caramel over the baked mixture and then sprinkle the chocolate chips over the top.
- Crumble the rest of the oat mixture on top.
- Bake for another 20 minutes or until the top is golden brown.
- Let cool completely overnight in the fridge before slicing into bars.