One of my favourite flavour combinations is caramel and chocolate. These bake up with a crumbly, chewy oat crust and topping, with soft caramel and chocolate in the middle. They are easy to make and freeze, as well as a little addictive! Bake up a batch to hide away for late night cravings.
24 Kraft caramels, unwrapped
1/2 cup canned evaporated milk
1 cup flour
1 cup quick oats (not instant)
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup cold butter, cubed
1 cup semi sweet chocolate chips
1/2 cup chopped pecans
Pre-heat oven to 350 F and line a 9x9 inch pan with foil and lightly grease.
In a small saucepan, melt the caramels over low heat with the evaporated milk, stirring until smooth. Set aside
Stir the flour, oats, sugar, baking soda, and salt together in a large bowl. Using a pastry cutter or two knives, cut the butter into the flour and oat mixture until the mixture resembles fine crumbs. Press half of the mixture evenly into the bottom of the prepared pan. Bake 10 minutes. Remove from the oven and sprinkle with the chocolate chips, nuts, and then drizzle the caramel mixture over top, spreading to make sure everything is even. Sprinkle the remaining flour and oat mixture over top.
Bake 20-25 minutes, until browned. Cool the bars in the pan completely, before using the handles of the foil to remove them completely and slicing.
Makes about 20 squares
Adapted from Kraft Canada