WHAT’S FOR Dessert?
Salty Chocolate Caramel Bars
Array/5
COOK TIME
15 min
TOTAL TIME
25 min
SERVINGS
8-12 bard
Chocolatey, salty and caramely are quite possible three of my favorite things in life. And yes, I am fully aware that 2 of those words are not even real words. But spelling goes out the window when it comes to Salty chocolate caramel bars.
I originally saved this recipe I saw from Facebook. The list of things I have saved from Facebook is roughly 247, but for some reason I decided it was time to actually try a recipe I saved. After the first attempt, I LOVED the topping, but didn’t love the bottom crust. So I ended up using the bar from another recipe and the topping from the Facebook recipe. Put them together and voila’- yumminess. (again, spellcheck doesn’t like my word but I swear yumminess should be one)
This bar is a perfect mix of gooey from the caramel and chocolate plus salty from the peanuts. Then mix the bite with the sweet and buttery crust and you have yourself yumminess. So good whether they are warm or cold. (I prefer warm, with ice cream). Who said Facebook wasn’t good for anything?
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Salty Chocolate Caramel Bars
This bar is a perfect mix of gooey from the caramel and chocolate plus salty from the peanuts. Then mix the bite with the sweet and buttery crust and you have yourself yumminess.
Ingredients
1 1/2 cups All Purpose Flour
1 1/3 cups rolled oats
1 cup brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
9 tablespoons salted butter, melted and cooled
1 package caramels, unwrapped (14 oz.)
1/3 cup heavy cream
1 cup salted dry roasted peanuts
1 cup semi sweet chocolate chips
Instructions
Heat the oven to 350 degrees. Line a 9×13 baking pan with parchment paper. (enough to cover the sides as well)
In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Add the melted and slightly cooled butter to the flour mixture and stir together. You can either use a mixer or a plain old wooden spoon, whatever your biceps are in the mood for.
You should have a soft dough that is a little crumbly, if it looks too went then add a tablespoon of flour.
Press the dough into your baking pan and spread out so it covers the pan evenly. Bake for about 13 minutes until it just starts to turn golden brown.
While that is baking, combine the unwrapped caramels and heavy cream in a medium saucepan. Melt over low heat and stir constantly until smooth. Yum.
Once the bar/crust mixture is done baking, pour the caramel over the top. Then sprinkle the peanuts and chocolate chips over the caramel.
Return the whole thing back to the oven to bake for another 12-15 minutes. Once the caramel starts to bubble around the edges, then you know it’s done.
Let the whole pan cool for an hour or so and then cut into squares and serve.
Notes
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