Oatmeal Bars

"I'll be bawk." Annnnnnd I'm back. Sorry for leaving you high and dry but I was out of the country. The continent for the matter. For the past six weeks I was in Europe. You probably couldn't tell because of the frequent posts and because of my high level of stealthness. But near the end of the trip things were winding down and then coming home was a hassle so blogging fell to the side lines. But I'm bawk and with oatmeal bars to top it off. 

I will tell you all about my trip next time but for now there are more pressing matters. These bars. These were on my mind before I left but due to time constraints they weren't made until I returned. It's the stuff dreams (mine anyways) are made of. Were talking caramel, chocolate and peanut butter. Ho baby. Welcome home.

Oatmeal Bars

A near twin of Martha's recipe

48 soft caramel-candy cubes
1/2 cup heavy cream
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon kosher salt
10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
1 cup milk chocolate chocolate chips 

1 cup peanut butter chips

 

Preheat oven to 350º. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares. Makes 24 squares.