Chocolate Chunk Potato Chip Toffee Blondies

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Chocolate Chunk Potato Chip Toffee Blondies  www.confessionsofabakingqueen.com

Oh Blonides how I love thee. So much better than brownies. I mean really? How can you just not love them?

Chocolate Chunk Potato Chip Toffee Blondies  www.confessionsofabakingqueen.com

Alright, alright I’ll stop. Let me move on to potato chips. When I was a little kid I would insist on eating a chunk of chocolate and a handful of potato chips or when I was dipping chocolate covered strawberries I would  drizzle melted chocolate over the chips. Everyone thought I was nuts.  And I won’t lie, I kind of was. But I loved it.

Fast forward 10 years later and there are people in the world now that don’t think I’m crazy. Actually a few years ago I wen to Trader Joes and found a bag of chocolate covered potato chips! So anyways this whole sweet and salty thing, it’s a thing.

Chocolate Chunk Potato Chip Toffee Blondies  www.confessionsofabakingqueen.com

These blondies are sweet, salty and amaze balls. Get in MA BELLY!

Sweet & Salty Blondies

Sweet & Salty Blondies

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 large egg, at room temp.
  • 1 cup ap flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chunks
  • 1/2 cup toffee bits
  • 2 cups (2 large handfuls) potato chips

Instructions

  1. Preheat oven to 350F and line a 9X9 baking sheet with foil, grease pan and set aside.
  2. Over low-medium heat brown the butter. You will start to smell a nutty aroma and the butter will become a golden brown color. Turn off and pour into a heat proof bowl to cool for 5 minutes.
  3. Add brown sugar and vanilla to butter and mix until fully combined. Mix in egg. Add flour, baking soda and salt and mix until no flour streaks remain. Fold in chocolate chunks, toffee bits and potato chips. Pour into prepared pan.
  4. Bake for 23-38 minutes. Or until toothpick inserted comes out clean.
http://confessionsofabakingqueen.com/chocolate-chunk-toffee-blondies/

 

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Pretzel Chocolate Chunk Brown Butter Blondies

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Pretzel Chocolate Chunk Brown Butter Blondies www.confessionsofabakingqueen.com

Sometimes life gets busy and you don’t have time for cookies. But you do have time for blondies. Growing up I liked brownies but I never LOVED them. Cookies- well I have ALWAYS and will ALWAYS love them. But I never really had blondies. Not until I was older anyways. And then I was pissed because blondies are so much better than brownies!!

Pretzel Chocolate Chunk Brown Butter Blondies www.confessionsofabakingqueen.com

And lately blondies have been made quite a few times in my kitchen. Because as much as I love me a cookie sometimes I really don’t have the time or energy to scoop individual portions and watch each batch bake. So blondies come in handy ūüôā

Pretzel Chocolate Chunk Brown Butter Blondies www.confessionsofabakingqueen.com

¬†These blondies are made so quickly and devoured even quicker! I hope you give these a try ūüôā

Pretzel Chocolate Chunk Brown Butter Blondies

Pretzel Chocolate Chunk Brown Butter Blondies

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 large egg, at room temp.
  • 1 cup ap flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chunks
  • 1 cup pretzels chopped
  • Sea Salt for dusting

Instructions

  1. Preheat oven to 350F and line a 9X9 baking sheet with foil, grease pan and set aside.
  2. Over low-medium heat brown the butter. You will start to smell a nutty aroma and the butter will become a golden brown color. Turn off and pour into a heat proof bowl to cool for 5 minutes.
  3. Add brown sugar and vanilla to butter and mix until fully combined. Mix in egg. Add flour, baking soda and salt and mix until no flour streaks remain. Fold in chocolate chunks and pretzels. Pour into prepared pan and sprinkle with sea salt.
  4. Bake for 23-38 minutes. Or until toothpick inserted comes out clean.
http://confessionsofabakingqueen.com/pretzel-chocolate-chunk-brown-butter-blondies/

But now I am craving a cookie, or a chocolate, or some cake. Gosh I have issues.

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Salted Caramel Turtle Bars #chocolateparty

It’s National Chocolate Caramel Day!!

Salted Caramel Turtle Bars #chocolateparty Confessions of a Baking Queen

WOO HOO MY two all time favorite sweet foods. Well really all kinds of foods unless of course I stuff myself to the brim and make myself sick then I need some bread to soak all the sweetness up!

Salted Caramel Turtle Bars #chocolateparty Confessions of a Baking Queen

Last month I joined the Chocolate Party hosted by Roxana.

chocolate-party

It sounded perfect for me. A party with a chocolate theme? Hello chocoholics unite! This months theme was chocolate and caramel. My all time favorite combination.¬†Salted Caramel Turtle Bars ¬†#chocolateparty are my second post this month! Check out my first post Caramel Cheesecake Swirled Brownies. And check out Roxana’s post to see all the other members of this fabulous party and the amazing treats they made!!

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Enough about the brownies, back to these babies. Salted Caramel, Caramel Bits, Chocolate, Pecans and a cake bar base!?!! Get in my belly! I hope you enjoy these simple bars that are over the top amazing!

Follow my blog with Bloglovin Salted Caramel Turtle Bars #chocolateparty Confessions of a Baking Queen

Salted Caramel Turtle Bars #chocolateparty

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 16

Ingredients

  • 1 box Butter Pecan Cake Mix
  • 1 stick butter, melted
  • 1 large egg
  • 1 cup Kraft Caramel Bits
  • 1 cup Ghiradehlli Milk Chocolate Chips
  • 1 cup pecans, chopped
  • 1/2 cup salted caramel

Instructions

  1. Preheat oven to 350F and line an 9X9 inch baking pan with foil and grease well.
  2. In a large bowl mix together the cake mix, melted butter and egg. Press three quarters into the prepared pan and bake for 10 minutes. Remove from oven and sprinkle caramel bits, chocolate chips and pecans on top. Drizzle salted caramel and top and sprinkle the remaining dough mixture. Bake for another 20 minutes. Let cool completely before devouring.
http://confessionsofabakingqueen.com/salted-caramel-turtle-bars-chocolateparty/

Salted Caramel Turtle Bars #chocolateparty Confessions of a Baking Queen

Are you a chocolate & caramel lover like me??

Rolo Pecan Caramel Chocolate Cake Bars

Rolo Pecan Caramel Chocolate Cake Bars

Heath Bar & Salted Caramel Stuffed Brownies 

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Rolo Stuffed Carmelitias 

Rolo Stuffed Carmelitas Rolo Cake Bars

rolocakebars

Heath Bar & Salted Caramel Chocolate Chip Cookie Bars

saltedcaramelstuffedchocolatechipcookiebar (1 of 1)-2

Chocolate Cupcakes w/ Salted Caramel Frosting 

chocoaltecupcakessaltedcaramelfrosting (1 of 1)-3

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Creamy Lemon Cake Bars

Creamy Lemon Cake Bars

Does anyone else have a lemon tree? Do you love it as much as me? I absolutely love grabbing a fresh lemon and smelling it. It is so invigorating, so fresh, so fabulous. The other day I made these Lemon Crumb Bars and loved them. The condensed milk mixed with lemon juice and lemon rind was spectacular. And those bars inspired me to make these Creamy Lemon Cake Bars.

Creamy Lemon Cake Bars

This is right after I took them out of the oven. I used the foil to pull them out of the pan and placed the bars on to the wire rack to cool. I let them cool for all of 2 minutes before I could control myself from tasting. I literally have no patience when baked goods come out of the oven.

Creamy Lemon Cake Bars

These are the type of bars that I keep cutting a straight line and end up eating the half the pan hoping no one would notice. Oops  Creamy Lemon Cake Bars

These bars have lemon juice, lemon rind, Golden Oreo’s, white chocolate chips and are on a lemon cake base. Say hello to mommmma!

Creamy Lemon Cake Bars

The cake base was cooked to perfection. It was stable and strong enough to hold everything but still buttery and cakey.

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Creamy Lemon Cake Bars

Ingredients

  • 1 Lemon Cake Mix
  • 1 stick unsalted butter, melted
  • 1 egg
  • 2 tsp lemon zest
  • 1 tsp lemon juice
  • 1 can sweetened condensed milk
  • 1 heaping tbsp lemon rind
  • 3 tbsp lemon juice
  • 1 cup white chocolate chips
  • 12 Golden Oreo's, broken into pieces

Instructions

  1. Preheat oven to 350F and line a 9X13 baking pan with foil and grease it.
  2. In a bowl mix together cake mix, melted butter, egg and lemon rind. Press mixture into bottom of pan.
  3. In a small bowl combine condensed milk, lemon rind and lemon juice. Set aside.
  4. Distribute white chocolate chips and Golden Oreo pieces all over crust. Drizzle condensed milk mixture on top.
  5. Bake for 30 minutes ish until golden brown. Cool on baking rack and enjoy ūüôā

Notes

I used Birthday Golden Oreo's that is where the colors are coming from in the photos. You could use regular Golden Oreo's or use the Birthday one''s and maybe add some sprinkles for good measure!

http://confessionsofabakingqueen.com/creamy-lemon-cake-bars/

 

Lemon Crumb Bars 

Lemon Crinkle Cookies

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Lemon Crumb Bars

Lemon Crumb Bars

Lemon Crumb Bars

Yesterday I had a “friend” day I saw three different friends at different times. I love spending time with my friends but as the years go on and we all get older I find its more about the quality of your friends than the quantity. Needless to say I spent quality time with all 3 friends!

I first spent the afternoon at Yvette’s parent’s house. We caught up on life and¬†reminisced¬†on our old high school days and how they were so long ago, we graduated almost 6 years ago!! Then we made a homemade lemon scrub and she sent me home with a large¬†bagful¬†of lemons off their tree.

¬†So here we are with some lemon’s put to good use!

These bars were spectacular. First of I love everything in bar form. It’s just so easy but so deadly at the same time. The crunchy, oaty, buttery sugary, crust is delightful against the creamy dream lemony condensed milk. Hello condensed milk makes EVERYTHING better. This recipe is simple, requires few ingredients and will ignite a¬†fire-show¬†of tastebuds in your mouth!

Start by preheating your oven to 350F and spraying a 8X8 pan with non stick spray or buttah the pan up! Then in a small-medium bowl combine the condensend milk, lemon juice and lemon rind. Mix until the runny liquid is completely combined into the thick milk. Set aside.

Lemon Crumb Bars

In a medium bowl with a fork mix the flour, oats, brown sugar, baking soda, salt and butter until the mixture is crumbly.  lemoncrumbbars (1 of 1)-2

Press half of the flour mixture into the bottom of the pan. Cook for 10 minutes.  Lemon Crumb Bars

After 10 minutes take the crust out of the oven and pour the condensed milk mixture on top of the crust. Sprinkle remaining flour mixture on top and bake for 20-25 minutes. Until golden brown around the edges.

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Let this bad baby cool or don’t. I mean it’s best to let it cool but I really lack self control so I am usually taste testing within 5 minutes of leaving the oven. Most of the time I end up burning my tongue. I don’t suggest going in after 5 minutes. I suggest waiting.
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And boy are these worth the wait. The middle is only condensed milk and lemon juice & rind but it tastes like so much more. Seriously this is one fo the best lemon bar recipes I have ever had and I plan on making this numerous times in the future!

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You will love this easy recipe because the filling is so creamy and the crust is so crunchy.

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Lemon Crumb Bars
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 14oz can sweetened condensed milk
  • ¼ cup fresh squeezed lemon juice
  • 1 heaping tbsp lemon rind
  • 1¼ cup all purpose flour
  • 1 cup old fashioned rolled oats
  • ½ cup light brown sugar
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup butter, softened cubed
Directions
  1. Preheat oven to 350F and line an 8X8 pan with foil and spray with nonstick cooking spray.
  2. In a medium size bowl combine condensed milk, lemon juice an lemon rind. Mix until fully combined. Set aside.
  3. In another medium size bowl combine flour, oats, brown sugar, salt, baking soda, salt and butter. Mix with a fork until the mixture resembles bread crumbs.
  4. Press half of the flour mixture into the bottom of the prepared pan bake for 10 minutes.
  5. Take out of oven and pour milk/lemon mixture on top of crust. Sprinkle remaining flour mixture on top and bake for 20-25 minutes- until top is golden brown around the edges. Let cool and enjoy ūüôā
Recipe adapted from: Group Recipes

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iron chef mom

Other Recipe Favorites

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Favorite Bar Recipes:

Oreo Smore’s Bars

Oreo Smores Bars

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Salted Caramel Heath Bar Stuffed Chocolate Chip Cookie Bars

Salted Caramel Heath Bar Stuffed Chocolate Chip Cookie Bar

Salted Caramel Stuffed Chocolate Chip Cookie Bars

I was¬†craving something sweet. I wanted something I couldn’t keep my hands off. Salted Caramel Check! Chocolate chip cookies Check! Heath Bars Check! Salted Caramel & Heath Bar Stuffed Chocolate Chip Cookies bars were to be made!

The salted caramel provides a gooey texture and a nice depth of flavor to the cookies. The Heath bar provides a nice crunch and extra creamy dreamy chocolate . So with the chewy-ness of the cookies, the crunch of the Heath bars and the gooeyness of the salted caramel these fit the bill.

Salted Caramel Stuffed Chocolate Chip Cookie Bars

For me this recipe was super easy, I had cookie dough in the freezer  salted caramel in the fridge and a bag of mini Heath Bars in the cupboard.

Salted Caramel Stuffed Chocolate Chip Cookie Bars

Salted Caramel Stuffed Chocolate Chip Cookie Bars

Salted Caramel Stuffed Chocolate Chip Cookie Bars

Does anyone else want to dive right into this?

Salted Caramel Stuffed Chocolate Chip Cookie Bars

Salted Caramel & Heath Bar Stuffed Chocolate Chip Cookie Bars
Serves: 12
 
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup Crisco vegetable shortening
  • ½ cups granulated sugar
  • 1 cup light brown sugar
  • 2 eggs, at room temp.
  • 1 tbsp pure vanilla extract
  • 3 cups all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 2 cups chocolate chips (I always prefer milk chocolate)
  • 20 mini Heath bars
  • ½ cup salted caramel
Directions
  1. In the bowl of an electric mixer combine butter, shortening, and sugars. Mix for 2 minutes. Add in eggs and vanilla and mix for another 3 minutes on medium speed.
  2. In a large bowl whisk together the flour, baking soda and salt.
  3. Mix the flour mixture in 3 portions into the butter mixture.
  4. Fold in chocolate chips.
  5. Now chill the dough
  6. Once chilled, spread half of the cookie dough on the bottom of the pan and press it down with your fingers.
  7. Line the dough with mini Heath Bars and pour salted caramel all over.
  8. Sprinkle remaining cookie dough on top to completely cover the caramel.
  9. Bake for 25-30 minutes. You want the dough to look golden brown.
  10. Let cool completely before slicing into- the salted caramel can get messy!

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Oreo Smore’s Bars

Oreo Smores Bars

Oreo’s hold a special place in my heart. I recall having Oreo’s at my best friends house as a child. It just so happened she lived next door so after school each day we would indulge in there scrumptious cookies. Or lay in the pool begging for Oreo’s. They are just SO good.

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Smore’s were also a childhood favorite. Why do I keep referencing my childhood when these are pretty much all of my life favorite…?

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Well, last year I discovered Smore’s Bars. Pretty damn amazing if I do say so myself. I highly suggest you try them and make them and enjoy them. It’s only natural to love smores bar and then to stuff candy bars in them.

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I came up with this recipe last week and I think it was quite brillant on my part. Because I LOVE oreo’s and I love chocolate and I love¬†marshmallow¬†creme so it was only obvious these would be a hit. Oreo’s Smore’s Bars is spot on for me.

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A double chocolatey Oreo cookie crust is laid down with two XL Hershey’s Milk Chocolate Bar then a layer of¬†marshmallow¬†creme some more Oreo crumbs and then double¬†chocolatey¬†Oreo cookie crust on top. Sounds like heaven in my mouth!

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That’s right it is HEAVEN in my mouth.

PLEASE PLEASE have patience after these come out of the oven- due to the¬†marshmallow¬†creme they need to set. So don’t be like me and cut into them within 5 minutes because you have absolutely NO self control. They tasted amazing but fell apart- so please let them set.

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Ingredients
  • ½ cup butter, room temperature
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1⅓ cups all purpose flour
  • 1¼ cups Oreo cookie crumbs (roughly 12 Oreo's)
  • ⅓ cup cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup milk chocolate chips
  • 2 king-sized milk chocolate bars (e.g. Hershey‚Äôs)
  • 1½ cups marshmallow creme/fluff (not melted marshmallows)
Directions
  1. Preheat oven to 350¬įF. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
  3. In a small bowl, whisk together flour, 1 cup of Oreo cookie crumbs, cocoa powder, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Mix in chocolate chips.
  4. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey‚Äôs bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than ¼ inch thick. Spread chocolate with marshmallow creme or fluff. Sprinkle remaining (1/4 cup) Oreo cookie crumbs on top of marshmallow fluff.
  5. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  6. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

 

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Banana Bread Bars with Cream Cheese Frosting

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I debated on sharing this recipe. When I first tried them I questioned whether or not I liked them. But I kept eating them. And kept eating.

The more I ate these bars the more I liked them. They stayed fresh for days. And they had cream cheese frosting slathered all over them. Cream cheese frosting makes EVERYTHING better,¬†well at least that’s my¬†motto.

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These are moist, fluffy, and they make a HUGE batch! You will LOVE them. Enjoy

Banana Bread Bars with Cream Cheese Frosting
Serves: 40
 
Ingredients
  • 1½ cups sugar
  • 1 cup sour cream
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 1¾ cups ripe bananas (3 or 4 bananas), mashed
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 8oz block cream cheese
  • ½ cup heavy cream
  • 1 tablespoon vanilla extra
  • 4 cups powdered sugar
Directions
  1. Preheat oven to 350F and line a 10X15 inch jelly roll pan with non stick cooking spray. Take the cream cheese out of the fridge and set it on the counter to come to room temperature.
  2. In the bowl of an electric mixer combine the sugar, sour cream, butter and eggs.
  3. Blend in the bananas and vanilla.
  4. Mix in flour, baking soda and salt until just combined. Do not overmix.
  5. Spread into prepared baking pan and bake for 20-25 minutes. Use the toothpick test.
  6. Once bars have cooled make frosting.
  7. In the bowl of an electric mixer beat the cream cheese until light and fluffy.
  8. Add in the heavy cream, vanilla extract and powdered sugar. Mix on low at first and when the powdered sugar is incorporated beat on high for 3 minutes.
  9. Spread on top of bars. Enjoy ūüôā

Bar Recipe: Life as a Lofthouse

Frosting: Confessions of a Baking Queen

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Gingerbread Brownies w/ a Cream Cheese Frosting

Gingerbread Brownies w/ Cream Cheese Frosting

 

Starbucks has a gingerbread cake over the Thanksgiving/ Christmas time. It’s my moms favorite . She loves it, sometimes she even buys the whole loaf.

I wanted to make something similar. And I came across this recipe. It of course calls for molasses. Have you smelled molasses? It smells horrible. Honestly disgusting. But taste’s great baked away in something special ūüôā

Gingerbread Brownies w/ Cream Cheese Frosting

 

These are so tasty. Dense, moist and chewy these bars are great on their own but the smooth, creamy, cream cheese frosting is spectacular on top of the bars.

You will love this recipe

Gingerbread Brownies with a Cream Cheese Frosting
Serves: 12
 
Ingredients
  • 1 stick unsalted butter
  • ¾ cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tbsp vanilla extract
  • 1¼ cups all purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp baking soda
  • 4 oz Cream Cheese, softened
  • 4 tbsp butter
  • 3 tbsp heavy cream
  • 2 tsp vanilla
  • 3 cups powdered sugar
Directions
  1. Preheat oven to 350F and spray a 9 inch square pan with non stick cooking spray or butter it up.
  2. In a small saucepan over low-medium heat cook the butter. We are browning the butter here, which creates depth. Cook slowly and carefully the butter will begin to brown after about 4 minutes. Do not leave it alone as it will burn easily.
  3. When butter looks goldeny brown and smells nutty take it off the heat. Set aside to cool.
  4. After about 10 minutes start the rest. I take the cream cheese and butter for the frosting out of the fridge to come to room temp. at this point.
  5. In the bowl of an electric mixer combine the sugar, egg, molasses and vanilla. Whisk in the browned butter.
  6. In a medium bowl combine the flour, cinnamon, ginger, nutmeg, cloves and baking soda.
  7. Stir the dry ingredients into the wet batter until just combined.
  8. Pour into prepared pan and bake for 23-25 minutes. Allow to cool completely then start frosting.
  9. In the stand of an electric mixer combine cream cheese, butter, heavy cream vanilla, and powdered sugar. Mix on high for 3-4 minutes.
  10. Spread on cooled bars and enjoy!

Recipe for bars: Baking Bites Frosting: My own

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Rolo stuffed Carmelitas

 

I have this sick obsession with chocolate and toffee or caramel. I can NOT get enough of it. Seriously, I think they are the best combined. Whether I am eating a Rolo, salted caramel hot chocolate or california brittle from see’s candy I seriously cannot control myself.

The other day I was supposed to bring a dessert dish to a baby shower. It was 8am Sunday morning and I needed to be at the party by 12pm.

I have made many versions of these in the past but it had been about a year since I had laid my taste buds into these scrumptious bars. It was then I decided I would make carmelitas!

These bars are a huge hit. Everyone loves them. Everyone. I made a smaller portion but if you have a big party to go to feel free to double the recipe to make a 9 X 13 batch.

Whip these up in 15 minutes. Bake them for 25 minutes. Then, the hard part comes let them cool so the delicious caramel can set!! Self control people! Use it!! Then, when they are cool DEVOUR!!

Carmelitas
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • ¾ cup heavy whipping cream
  • 30 unwrapped caramels
  • ¾ cup butter melted (1½ sticks)
  • ¾ cup brown sugar
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 15 Rolo's
  • 1½ cup milk chocolate chips
Directions
  1. Preheat oven to 350F and line a 8 X 8 pan with foil and spray with non-stick cooking spray.
  2. In a saucepan over low-medium heat melt the caramels and heavy cream. Watch carefully as they can burn easily. Once melted set aside.
  3. In a medium bowl mix brown sugar, flour, oats, baking soda and melted butter together. Press half of mixture into pan and bake for 10 minutes.
  4. Take pan out of the oven after 10 minutes. Sprinkle chocolate chips and Rolo's on top of the dough. Then pour the melted caramel on top. Sprinkle rest of dough on top and bake for another 15 minutes or until edges are golden brown.

(PS- since I lack self-control I sped up the cooling process by sticking them in the fridge once they cooled for 45 minutes on a rack)

 

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