Thursday, June 24, 2010

Caramel White Chocolate Bars

These are insanely good. Very addicting. A buttery brown sugar crust is topped with melted caramel, white chocolate chips, chopped pecans and more brown sugar crust and then baked to a golden perfection. Between the caramel and white chocolate these are sweet! You may want to add a pinch of salt to the top crust or caramel for a yummy sweet and salty combo. But these are tasty as is!

Caramel White Chocolate Bars

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 white chocolate chips (or semi-sweet chips)
1/2 cup chopped pecans

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.
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 9x9 inch baking pan. Reserve the rest.

Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with white chocolate chips and pecans. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Press down slightly.

Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Wait until completely cooled before cutting into squares.

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1 comment:

shauna said...

These are the bomb! You pick one up thinking...ok another gooey bar...but then, you take a bite, and you are amazed at how fantastic they are. And then you have to eat another to make sure they were really that good. Do not refridgerate or the caramel will harden. Then you might be minus a few teeth.


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