Crust/Topping
2 c. Quick Oats
2 c. all-purpose flour
1-1/2 c. packed brown sugar
1 t. baking soda
1 t. vanilla extract
1/2 t. salt
1-1/4 c. butter (softened)
Filling:
2 c. semi-sweet chocolate chips
1 jar bottled caramel topping mixed with 3 T. flour
Spray a 9x13 pan and set aside. Mix together the soft butter and vanilla. Add this to all of the other ingredients listed for the crust/topping and mix well (I use my hands). Divide this in half and press one half into the bottom of the sprayed pan: Bake for 10 minutes at 350 degrees, or until light golden brown. Immediately after removing, pour the chocolate chips over the warm crust, spreading them so they are evenly distributed. Pour the caramel (make sure it's mixed with the flour) over the top of the chips and spread evenly. Crumble the rest of the crust/topping mix over the caramel filling:Bake again for about 20 minutes, or until the oatmeal topping is light golden brown. Remove and let cool completely before cutting.
2 c. Quick Oats
2 c. all-purpose flour
1-1/2 c. packed brown sugar
1 t. baking soda
1 t. vanilla extract
1/2 t. salt
1-1/4 c. butter (softened)
Filling:
2 c. semi-sweet chocolate chips
1 jar bottled caramel topping mixed with 3 T. flour
Spray a 9x13 pan and set aside. Mix together the soft butter and vanilla. Add this to all of the other ingredients listed for the crust/topping and mix well (I use my hands). Divide this in half and press one half into the bottom of the sprayed pan: Bake for 10 minutes at 350 degrees, or until light golden brown. Immediately after removing, pour the chocolate chips over the warm crust, spreading them so they are evenly distributed. Pour the caramel (make sure it's mixed with the flour) over the top of the chips and spread evenly. Crumble the rest of the crust/topping mix over the caramel filling:Bake again for about 20 minutes, or until the oatmeal topping is light golden brown. Remove and let cool completely before cutting.
Very, very chewy and sticky, but well worth the amount of time it takes to eat and clean your teeth from the gooey-ness.
ReplyDeleteMake sure to use real caramel and not caramel syrup.