I am one of those people that will do anything for caramel. Really..anything. I have stooped to the level of sneaking caramel candies into the shopping cart so my husband can't see....why do I feel the need to sneak?.....I really don't know. I just love caramel, so when I came across this dessert I knew it would be love. It was.
Soft gooey caramel.....need I say more?
1 cup of granulated sugar
1/4 cup of water
3/4 cup of heavy cream
3 1/2 tablespoons of unsalted butter
1 teaspoon of kosher salt
In a heavy bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Stir only once at the very beginning and then leave it alone. Increase the heat and bring to a boil. Again, no stirring. If necessary, use a wet pastry brush to wash down any crystals on the sides of the pan. Boil until the syrup is a deep amber color, about 5-6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble and harden at first, but not to worry, it will smooth out. Stir in the unsalted butter and salt.
Transfer to a dish to cool. Caramel is done!
Note: Caramel will last in the fridge up to 2 weeks.
2 cups of all-purpose flour
1 3/4 cups of quick cooking oats
1 1/4 cups of brown sugar
1 teaspoon of baking soda
1/4 teaspoon of salt
1 1/4 cups of unsalted butter, softened
1 cup of chocolate chips
3/4 cups of chopped pecans or walnuts
Caramel sauce (recipe above)
2 1/2 tablespoons flour
Preheat oven to 350 degrees F. Grease or line a 9x13-inch pan with parchment.
Combine the flour, oats, brown sugar, baking soda, salt and softened butter in the bowl of a mixer fitted with a paddle attachment. mix on low until crumbly. Divide the batter. 2/3 portion and 1/3 portion.
Press the 2/3 portion into the prepared pan. I use a spatula to get it evenly spread and pressed. Bake for 10 minutes. Cool slightly. Sprinkle the chocolate chips and chopped pecans over the crust.
Mix the caramel sauce with the 2 1/2 tablespoons of flour, and drizzle over the chocolate chips and nuts. Drop teaspoonfuls of remaining crumb mixture on top.
Return to the oven and bake for an additional 15-20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate until the caramel filling is set.
Cut into bars and serve.
Recipe courtesy of Kelsey Nixon