OATMEAL CARAMEL CHOCOLATE BARSfeatured

I realize I am a full grown adult, but I can’t possibly be the only one who still loves to eat packets of Quaker oatmeal for breakfast. Right? I mean, I usually do the adult thing and make my oatmeal from the real stuff and fill it with berries and healthy junk because I like my pants to fit, but honestly it’s hard to beat those tasty little packets of Maple Brown Sugar oatmeal. Eating something that tastes like dessert for breakfast is always a win in my book.

I tend to think oatmeal can do no wrong. Adding it to baked good gives it an instant hearty-ness to a recipe. Plus it works great in savory or sweet variations. It’s like the Karma Chameleon of ingredients.

I’m giving you a fair warning. These are crazy addictive, but they are RICH. They will take you down before you know it. So pace yourself; it will feel great while it’s happening and I promise that you won’t regret it, but consider yourself warned.

Recipe: Oatmeal Caramel Chocolate Bars  |  Soundtrack: Twin Forks

• 1 1/4 cup brown sugar
• 2 tbsp vanilla
• 1 1/2 cup butter melted
• 1 1/4 cup flour
• 1 1/2 cup oats (not instant or quick oats)
• 2 cups coconut
• 2 tsp baking soda
• 1/4 tsp salt
• 2 cups semi-sweet chocolate chips
• CARAMEL SAUCE
• 6 tbsp butter
• 1 1/2 cup brown sugar
• 3/4 cup heavy cream
• 1/2 tsp salt
• 1 tsp vanilla

Directions:
Preheat the oven to 350º. Line a 9×13 pan with parchment paper and coat with cooking spray.

In a medium sized bowl, mix the brown sugar and vanilla.

In a microwave safe bowl, melt the butter. Add butter to the sugar mixture. Whisk until smooth. Add the flour, oats, 1 cup of the coconut, baking soda and salt. Stir to combine. The batter will be very thick.

Add half of the mixture to the prepared pan. Spread the batter into a smooth, even layer. Set the remaining batter aside, you will use it later.

Bake the layer for 10 minutes. While it’s cooking, make the caramel.

In a medium sauce pan, add the butter, brown sugar, cream and salt. Whisk to combine. Over medium-high heat, stir until the mixture boils. Turn the heat down to medium-low and boil the caramel mixture for 5 minutes. Whisk frequently. Remove from heat and stir in the vanilla. Set aside.

After the bottom layer of the bars has cooked for 10 minutes, remove from the oven. Evenly sprinkle the chocolate chips over the cooked layer. Next, sprinkle the remaining 1 cup of coconut.

Slowly pour the caramel over the chocolate and the bottom layer. Evenly crumble the extra oatmeal mixture over the top.

Cook the bars for 16-20 minutes or until the edges starts to look golden brown. Remove from the oven and place on a cooling rack.

The bars need to cool before you cut them. The caramel needs time to set up. If you cut them too soon, you will have a big fat gooey mess on your hands. Allow for at least 4 hours to cool at room temperature. I even put them in the fridge to really get them to set up properly.

by