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Tuesday, October 16, 2012


This is a great yummy treat to enjoy this fall. If you are one of those
Alison's Pantry customers that bought the 5 pound brick of
carmel, this is the perfect recipe to use that in.


32 caramel squares, unwrapped or 1 1/3 cups carmel bits
( Or 1 1/4 cups of carmel ice cream topping mixed with 3 tbls of flour.)
1/2 cup heavy cream (omit if using ice cream topping.)
3/4 cup butter, softened
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
1 cup semisweet chocolate chips
In a small sauce pan over low heat, combine carmels and cream. Stir until smooth; set aside.
In a medium bowl, combine butter, brown sugar, flour, rolled oats and baking soda.  Pat half of the mixture into a greased 8x8 inch pan. Bake at 350 for 10 minutes.
(Yes, this pan is bigger than 8x8. I doubled the recipe to fit a 9x13 pan)

Sprinkle chocolate chips over cookie crust and then drizzle with the carmel sauce.  Crumble the remaining cookie mixture over the carmel. Return to the oven and cook for an additional 15-20 minutes or until edges are golden brown. Remove from oven and cool completely before cutting.  To help the insides set up faster, place in the fridge to cool for a while.  Serve at room temperature.

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