This week's tool: Caramel bars.
Now, don't be fooled by their simple appearance. These are not just ordinary caramel bars. They are special. They are 'wrestle your husband to the ground for the last one' caramel bars.
Not that I'd know anything about that, ahem.
And if I was sitting in prison, awaiting death row for killing a husband who dared to eat the last one, I'd probably make these my last meal. And I'd definitely die happy.
[Luckily, I really don't know anything about that. Phew.]
But I got this recipe years ago from my friend Sue, when we both lived in Boston. I can still remember the first time I tried them in her beautiful, spacious kitchen in Concord. Right then and there, I knew two things. One, I HAD to have this recipe, whatever the cost; and two, that Sue and I would be friends for life. Because a friend that gives you a recipe like this? She's one you'll trust for a long, long time.
So. Let's begin fattening you all up, shall we?
First melt two sticks of butter in the microwave:
1 1/2 cups brown sugar
2 cups flour
2 cups oatmeal
1 tsp baking soda
1/2 tsp salt
Stir it all together. I like to use my hands. Makes me feel all earthy and homemaker-ish. The dough should clump together, but still crumble well.
Now press only HALF of the dough into a greased 9x13 pan.
Bake at 325 for 17 minutes. (How could you not love this recipe with a baking time of 17 minutes? Just sets my little heart all a flutter).
Remove it from the oven and dump an entire bottle of this over the top.
Yes, that's right. I said the entire bottle. Now would be a good time to mention that you might need to grab a few insulin shots while you're at the store getting supplies. One bite of this will likely send you into a diabetic coma.
But it's so worth it.
Next, generously sprinkle chocolate chips over the top of the caramel. Then top that with the remaining dough. You don't need to press the dough this time, just crumble all over the top.
Now pop this baby back into your 325 degree oven and bake for another 17 minutes.
Once you remove the pan from the oven, let it cool completely. They really need to sit for a while to allow that caramel gooey-ness time to firm up a bit. You can put them in the freezer to speed up this process if you're too impatient to wait. What? Me, impatient? Never.
As your new BFF, I am thrilled to have helped you discover these lovelies. I say a little prayer of thankfulness for my friend Sue each and every time I make these.