Tasty Tools: Bakeware-Caramel Bars

This month’s Tasty Tools with Joelen’s Culinary Adventures, is bakeware. There are so many different types of bakeware, and I chose my glass 8×8 Pyrex dish. I lined it with foil ahead of time to aid in the bar release!
This recipe was so easy to make, yet combines great fall flavors! I love good caramel in the fall!  Add with a side of cinnamon or apple ice cream and this is a perfect dessert! The caramel bar recipe was found on allrecipes.com

Dont forget to check out Joelen’s Culinary Adventures for the complete Tasty Tools September Round-Up at the end of the month!

ENJOY!

  

INGREDIENTS

• 32 individually wrapped caramels, unwrapped
• 5 tablespoons heavy cream
• 1 cup all-purpose flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, melted
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9×13 inch (I found an 8×8 pan instead, produced thicker less flimsy bars!) baking pan. Reserve the rest.
3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

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