Caramel Brownie Cheesecake

A friend of mine always made this for her holiday party.  This Caramel -Brownie Cheesecake is so yummy - a great Southern Living recipe from one of their Christmas cookbooks.  I made it for my teachers this past week and I love it.  One of my daughters was home... and she thought it was amazing!  I highly recommend this - if you like cheesecake!

Caramel-Brownie Cheesecake (adapted from Southern Living)

1 3/4 cups vanilla wafer crumbs
1/3 cup butter, melted
1 (14 oz ) pkg of caramels ( I used an 11 oz bag)
1   5 oz can evaporated milk ( since less caramels, only used 4 oz of can)
2 cups coarsely crumbled cake-like brownies (purchased or homemade)
3   8 oz pkgs cream cheese, softened
1 cup firmly packed light brown sugar
3 large eggs
1   8 oz container of sour cream
2 tsp vanilla extract
garnishes - optional - caramel topping, whipped cream

Combine vanilla wafer crumbs and butter - stirring well.  Press mixture firmly in bottom and 2 inches up sides of a 9 inch springform pan.  Bake at 350 for 5 minutes.  Cool completely on wire rack.  Combine caramels and evaporated milk in a small heavy saucepan - cook over low heat, stirring often, until caramels melt.  Pour caramel mixture over crust.  Sprinkle with crumbled brownies.  Beat cream cheese at medium speed with an electric mixer for 2 minutes or until light and fluffy.  Gradually add brown sugar - mixing well.  Add eggs, 1 at a time beating just until blended.  Stir in sour cream and vanilla.  Pour batter into prepared crust  Bake at 350 for 50 - 60 minutes or until cheesecake is almost set.  Remove from oven and cool to room temperature on a wire rack.  Cover and chill for at least 4 hours.  Remove sides and garnish if desired.

Printable Version

Buckeye Bundt Cake

As you know, I am a preschool director.  We had our Christmas dinner at a local Italian restaurant and then went back to my house for our Secret Sister gift exchange and dessert.  I loved it!  Food is my love language - especially desserts!

I don't normally try new desserts when I have guests .... but I went for it.  I had lots of little desserts... Oreo balls, Peanut Butter Balls, English Toffee, Caramel Puffed Corn, Molasses cookies, etc.

I made a Buckeye Bundt Cake.  I am not sure where the recipe came from.  I think I saw it later on Tip Hero on Pinterest.  I love peanut butter and chocolate! This is a pretty, yummy cake!

       A teacher captured a quick pic for me - cutting the cake!

Buckeye Bundt Cake

Peanut Butter Filling:

3/4 cup creamy peanut butter
4 oz cream cheese, softened
1/4 cup powdered sugar, sifted
1 egg beaten
3 Tbsp whole milk

Cake:

1 cup water
 6 oz butter + 1 Tbsp for greasing the pan
1/3 cup cocoa powder + 2 Tbsp for dusting the pan
1 heaping tablespoon instant espresso powder (I used instant coffee)
1 tsp kosher salt
2 cups all-purpose flour
1 1/2 cup granulated sugar
1 tsp baking soda
2 eggs
1 tsp vanilla extract
1/2 cup sour cream

Shiny Peanut Butter Chocolate Glaze

1/2 cup heavy cream
1 Tbsp granulated sugar
2 Tbsp light corn syrup
1/4 cup cream peanut butter
4 oz dark chocolate, finely chopped

Preheat oven to 350 degrees.  Grease a 10-12 cup bundt pan generously with 1 Tbsp softened butter. Sprinkle with the 2 Tbsp of cocoa powder - swirl to coat the entire pan evenly in a layer of cocoa powder.  Pay attention especially to the middle tube and the bottom.  Please - do not skip this step.

Make the filling by adding all of the filling ingredients to a large mixing bowl.  Mix with a hand mixer until smooth and no streaks of cream cheese of peanut butter.  Set aside.

Heat the water, 6 oz butter, 1/3 cup cocoa powder, espresso (or instant coffee) and salt in a medium saucepan over medium heat.  Whisk to remove any lumps.  When butter is melted and the pot just comes to a boil, take off the heat and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar and baking soda.  Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla and sour cream.  Whisk until there are no streaks of sour cream, but try not to overmix - a few lumps are okay.

Pour 3/4 of he batter into the prepared bundt pan.  Spoon the peanut butter/cream cheese filling evenly on the top of the batter  - trying to keep it from touching the sides or middle tube.

Cover the peanut butter filling with the rest of the cake batter.  Bake in the preheated oven for 50 - 60 minutes.  Cool the cake for 10 minutes.  Loosen the sides with a thin knife.  Invert the pan so it's resting cake-side down on a plate  - gently lifting the bundt pan away.  Allow the cake to cool.

Make the glaze by heating the cream, sugar, peanut butter and corn syrup to almost a boil.  Pour the heated mixture over the chocolate and let it sit a minute to start melting.  Whisk until smooth and shiny and our over the top of the cake.

Printable Version 

Baked Caramel French Toast

This is amazing!  My friend Stacie at preschool is a great cook.  I don't think she has brought one thing to preschool that I haven't loved.

She often makes this Baked Caramel French Toast for a large crowd.  She will use a thinner Italian loaf and she stands the slices up so she can get a lot in a pan.  That works great for a crowd.  She also mentioned that she has topped it with cooked bacon crumbles or cooked sausage crumbles - before baking.  Yum!

I used French bread so I had pretty big slices.  I love pecans so I made one pan with pecans and one pan without... so I doubled the recipe... making two pans of sauce too.

My girls favorite part was that the bread was crunchy on one side and then nice caramel was on the other side.

One other side note... one of my pans was on a darker metal an one was a lighter colored metal.  I definitely liked the texture of the caramel from the recipe in the lighter colored pan - not quite as chewy!  I should probably have used a glass pan like the recipe suggested!

Baked Caramel French Toast

Topping

1 cup firmly packed brown sugar
6 Tbsp butter
1/3 cup whipping cream
1 Tbsp light corn syrup
1 cup chopped pecans (optional)
sprinkling of sea salt on top (optional)

French Toast

3 eggs
1/2  cup milk
1 tsp vanilla
1/4 tsp salt
8 (1/4 inch thick) diagonal slices French bread

Spray a 9 x 13 glass baking dish with nonstick cooking spray.  In a medium saucepan, combine all Topping ingredients, mixing well.  Cook over medium heat until smooth, stirring constantly - do not boil.  Spread topping in sprayed baking dish.  (if adding chopped nuts, sprinkle chopped nuts on top of poured topping and... then I sprinkled some sea salt over the nuts)

Beat eggs in a shallow bowl.  Add milk, vanilla and salt - beating well.  Dip each bread slice in egg mixture - making sure to absorb all egg mixture.  Place bread slices over Topping in sprayed baking dish.  Cover and refrigerate 8 hours or overnight.

To serve - heat oven to 400 degrees.  Uncover baking dish and bake 20 - 25 minutes or until bubbly and toast is golden brown.  Let stand 3 minutes and invert onto a large serving platter, scraping any extra caramel topping from baking dish onto toast.  Serve immediately.  4 servings

Printable Version

Caramel Corn

I am always looking for new "snack mix" type recipes to take to different large group events.  I make Texas Trash and The World's Best Snack Mix all of the time.  I love this new recipe for Caramel Corn - it got great reviews from my preschool teacher friends!  Southern Living is my go to all of my favorite recipes!  I found this recipe in my October 2015 magazine!

I doubled the recipe.  I have two large foil pans that I use for all of my snack mix recipes.  One large double bag of Vic's popcorn worked great.  I used one silver bag of popcorn for each container.  I also heat the sauce in two separate pans... so I don't goof and pour it unevenly!

I didn't add the peanuts because of several new allergies in friends and family!

Yum - enjoy!

Caramel Popcorn (adapted from Southern Living)

15 cups popped popcorn (about 3/4 cup kernels)

1/2 cup butter

1 cup plus 2 Tbsp dark brown sugar

1/2 cup dark corn syrup (I used light corn syrup)

1/2 tsp kosher salt

1 cup salted, roasted dry roasted peanuts (optional)

1  10.5 oz pkg of candy coated pieces (I used M & M's but could use Reese's pieces) (optional)

Preheat oven to 325.  Spray a foil pan lightly with cooking spray.  Pour popcorn in pan.  In a small saucepan over medium - low heat, melt butter and add brown sugar, corn syrup and salt.  Bring to a simmer, stirring constantly, for 1 minute.  Pour over popcorn and gently stir to coat.  

Bake at 325 for 25 minutes, stirring every 5 minutes.  If adding peanuts, add during last 5 minutes. Remove from oven and spread on lightly sprayed wax paper, gently separating as you spread it.  Cool completely for 20 minutes,  Break apart large pieces.  Stir in candy pieces.  

Printable Version

 

Salted Caramel Stuffed Chocolate Chunk Cookies - Totally Amazing!

I know not everyone loves social media.  With all three of our girls at college in Texas, I LOVE Facebook, Instagram and Snapchat!  I love connecting with my girls and their world.

I have been following a few great food bloggers on Instagram.  I enjoy reading the cookie recipes on Baker By Nature.  She really puts extra effort into her cookies and they all look fabulous.  I love how she takes a look at her cookies a couple of minutes before being done... and adds a few chocolate chips.... or M & Ms or whatever to the top of the cookie.... and puts them back in the oven to finish baking.  This helps to make the cookies look extra fabulous!

I chose to make her Salted Caramel Chocolate Chunk Cookies for a party this past weekend.  They were simply amazing!

I have read many reviews on how "browned butter" adds so much flavor to a cookie, dessert.  I totally agreed.... I am sold.

I did go the extra mile with these cookies... but it was so worth it!!

Please visit Ashley at Baker by Nature - you will love it  - and learn a lot too!

 **Ashley at Baker by Nature made 2 dozen cookies.  I cut my caramels in half and made more cookies.  I needed more for an event.


Salted Caramel Stuffed Chocolate Chunk Cookies (adapted from Baker by Nature)

2 sticks salted butter
20 semi-soft salted caramel candies (used Trader Joe's Fleur de Sel salted caramels)
2 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt, kosher salt or table salt
1 cup + 2 Tbsp dark brown sugar, packed
1/2 cup granulated white sugar
2 tsp vanilla extract
2 large eggs, at room temperature
2 1/2 cups semi-sweet chocolate chunks
Maldon sea salt flakes for garnish (click link to find)

Place both sticks of butter into a small saucepan over medium heat; cook and stir constantly.  The mixture will foam, turn an amber color and will take on a slightly nutty aroma.  The browned butter will have lots of yummy brown bits. Remove from heat and pour into a heat proof bowl. Place bowl in refrigerator for about a hour or so.  **You'll know the butter is room temperature when you press a finger into the top and it makes a slight indention

While the butter is cooling, unwrap all of the caramels.  **I cut my caramels in half to make more cookies.  Put the caramels in the freezer until needed.

Once the butter is at room temperature, preheat your oven to 375.  Line a baking sheet or two with parchment paper;  In a medium bowl, whisk together flour, baking soda and salt - set aside.  Combine the brown butter, sugars, vanilla in a bowl.  Using a mixer, beat on medium-high until light and fluffy - about two minutes.  Reduce to medium and add in eggs, one at a time, beating well after each addition.  Let mixture rest for 5 minutes.  Gently fold in flour mixture with a rubber spatula, stirring until all of the flour is gone.  Fold in chocolate chunks.

Take a few caramels out of the freezer, pat enough dough around caramel half to seal in the caramel. Make sure the caramel is sealed in the middle so it doesn't leak out.  Pour some flaky sea salt into a bowl.  Tap the top of the sealed dough ball into the salt.   Place the golf ball size cookie ball on a baking sheet.  Put cookies in a preheated oven and bake for about 8 - 10 minutes.  Edges will be slightly brown but soft in the middle.  Allow cookies to cool five minutes before transferring to a wire rack to cool completely.

**I peeked at my cookies at 7 minutes and topped them with a few more chocolate chunks so they would look as good as they taste - then finished baking

Printable Version

Samoa Sheet Cake

My friend Mary had this at work and raved about it.  I told her to bring me the recipe from her friend at work.  The recipe came from Chef in Training.  I love Samoas or Caramel Delights - love anything chocolate and coconut.

I LOVE this cake!  I did improvise and use jarred Mrs. Richardson's Caramel and Butterscotch sauce. Make this cake - so yummy!  This recipe is a keeper.... and a repeater!

Don't let the length of the recipe scare you.  It is easy... just broken down into easy steps!

Samoa Sheet Cake (adapted from Chef in Training)

Cake Ingredients

2 cups flour
2 cups granulated sugar
1/2 cup butter
1 cup water
4 Tbsp cocoa
1/2 cup shortening
1/2 cup buttermilk (made my own with 1/2 cup milk and 1/2 Tbsp vinegar - let stand 5 min)
1/2 tsp baking soda
1 tsp vanilla

2 1/2 cups coconut, toasted (see below)

Frosting

1/2 cup butter
6 Tbsp milk
3 cups powdered sugar
1 tsp vanilla
1/8 cup caramel sauce (save rest of an 8 oz jar)

Drizzle

3/4 cup milk chocolate chips
1 tsp shortening or oil

First, toast the coconut.  Line an 18 x 13 x 1 pan with foil.  Spread coconut thinly over entire sheet. Bake at 375 for about 10 minutes - gently tossing every 2 minutes to make golden brown.  Lift the foil off the pan and allow coconut  to cool.

Make frosting - In a medium microwave safe bowl, combine butter and milk and bring a boil.  Stir in 1/8 cup caramel sauce and then add powdered sugar and then vanilla... mixing until smooth.  Set aside.

Make chocolate drizzle - In a small microwave bowl, melt chocolate chips and shortening in 30 second intervals, stirring in between until completely melted.

For cake - In a large bowl, combine flour and sugar.  In a medium sauce pan, combine butter, water, cocoa and shortening... bring to a boil.  After mixture reaches a boil, gently add to flour mixture and stir until combined.  Add buttermilk, then baking soda, then eggs,  then vanilla.. in that order... mixing in between.  Pour into a greased 18 x 13 x 1 pan.  Bake at 400 for about 18 minutes - or until tester comes out clean.  Immediately after removing cake from the oven, use the stick end of a wooden spoon and gently poke holes in the cake.  Pour the frosting evenly over the cake, spreading as it is going into the holes.  Top with the toasted coconut.  Drizzle with caramel sauce.  Drizzle with chocolate sauce.  Let caramel and chocolate set up before serving.

(If you want to make homemade caramel sauce - use a microwave safe bowl and melt 7 - 8 oz caramel with 1/8 cup evaporated milk, melting in 30 seconds intervals, stirring in between, until smooth and melted)

Printable Version

Bananas Foster Dip

My friend Donna shared this yummy Pampered Chef recipe with me.  I think this recipe has been around for years.   My girls loved it.  I served it with sliced apples and graham sticks.  Enjoy!!

Bananas Foster Dip (adapted from Pampered Chef)

1/2 cup pecan pieces
1 medium banana, coarsely chopped
1 Tbsp lemon juice
1 tsp ground cinnamon
1 jar (12 oz) hot caramel ice cream topping
extra chopped pecans for topping
apple slices, graham sticks or butter cookies

Preheat oven to 350.  In a large mixing bowl, mix banana, lemon juice, cinnamon and ice cream topping.  Spray a pie pan or small baking dish with cooking spray.  Pour in mixture and sprinkle with chopped pecans.  Bake for 10 - 12 minutes or until bubbly and heated through.  Serve with apple slices and/or graham sticks.

Overnight Caramel Pecan Rolls

First, I want to apologize for not posting new recipes more often.  Life just gets a little crazy and I just haven't tried any new recipes to share.  I have been making a few old "stand-by" recipes.  I did make an easy Thai Lahvosh last night.  We love it.  If you have precooked chicken, it takes like five minutes to put together and just a few minutes to broil.  I highly recommend it!

Over Easter, I wanted to make Caramel Pecan Rolls.  I have been searching for a recipe that I can make at night, and then we can bake it the next morning.  I found this recipe at All Recipes and... it was perfect!  I made two rectangle pans of 12 pecan rolls.  I had a few rolls leftover so I put them in a round pan and decided to top them with frosting... instead of doing the caramel/pecan topping.  The rolls were all fabulous.  I left the pecans off one end of the rolls because my girls always say they don't like nuts.  However, all of the ones with pecans were eaten first so I won't do that again.  I did freeze one pan of the rolls.  I plan to bake when family visits in May,   I will let you know how they turn out after being frozen.  AND... I doubled the caramel pecan mixture.  You can never have enough of the yummy "goo"!!

Caramel Pecan Rolls (adapted from All Recipes)

Ingredients: 

2 cups milk
2 (.25) pkgs active dry yeast
1/2 cup warm water
1/3 cup white sugar
1/3 cup oil
1 Tbsp baking powder
2 tsp salt
1 egg
7 cups all purpose flour
1 cup brown sugar
1/2 cup butter
2 Tbsp light corn syrup
1 cup pecan halves (I chopped mine)

1/4 cup butter, softened
1/2 cup white sugar
1 Tbsp cinnamon

Directions:

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. (I doubled the sauce)
4. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. (I froze one pan at this point)
5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Cinnamon Roll Icing Recipe (If you have a few extra and want to bake separately)

2 oz cream cheese, softened

7 Tbsp butter, softened

1/2 tsp vanilla extract

2 Tbsp milk

1 1/2 cups powdered sugar, sifted

1/4 salt

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Printable Version

Chocolate Pecan Pie Bars

I love pecans and pecan pie anything.  I found several recipes online but decided to go with this one.  I typically like brown sugar in the crust and thought this one would be a winner.  I was right!  The bottom had a little bit of a chewy, caramelized texture.  These bars are fabulous.  Be sure to spray the pan very well!!

Visit Just a Pinch for amazing recipes.  These Chocolate Pecan Pie Bars are by Kelli Thomas at Just a Pinch.  

Chocolate Pecan Pie Bars - by Kelli Thomas on Just a Pinch

Crust:

1 1/2 cups flour
1 stick butter
1/4 cup brown sugar

Filling:

3 eggs
3/4 cup corn syrup
3/4 cup sugar
2 Tbsp melted butter
1 tsp vanilla
11.5 oz pkg semi sweet chocolate chunks
1  1/2 cups pecans, coursely chopped

Preheat oven to 350.  Grease a 13 x 9 pan very well.  Beat the flour, butter and brown sugar in a small mixing bowl until crumbly.  Press into the pan and bak for 12 - 15 minutes or until lightly browned.

For filling, beast the eggs, corn syrup, sugar, butter and vanilla with a wire whisk.  Stir in chocolate chunks and pecan pieces.  Pour over the baked crust.  Bake for 25-30 minutes or until set.  Cut into bars when cool.

Bloomin' Baked Caramel Apples

While the girls were in town, we had eaten out a couple of times so we decided to cook dinner at home.  We had steak, cheesy potatoes, yummy garlic-cheese bread and roasted green beans.  We had eaten enough or had enough sugar so I decided to try a new Fall dessert.  I saw this one on Facebook too.  Facebook has lots of yummy recipes lately.  If I am on my phone, I usually just take a quick screen shot so I can refer to it later.  I followed the link to a fun blog - The Gunny Sack.

This was easy and fabulous.  The recipe call for two apples.  There were six of us sharing this dessert. I knew we didn't need a lot but I thought I better at least make three apples.  I just doubled the sauce that I put on top!!

I TOTALLY recommend visiting The Gunny Sack.  Tonia has great pictures and more detail regarding this recipe.  She has step by step pictures on cutting the apple, etc.

Please try this yummy FALL treat!!

Instead of adding the recipe to my blog, I am just going to direct you to The Gunny Sack.  She has fabulous details!

**I want to point out the yummy crusty sweetness that is baked in on the apple - see it on the left edge.  The entire apple was fabulous.... but my favorite part was the "crust" that was made from the butter, brown sugar, cinnamon, flour mixture that is poured over the apple before baking - YUM!

Pretzel Turtles

I LOVE the Pioneer Woman.  Being from Texas, I can totally relate to almost everything she says and does.  I didn't grow up on a farm or a ranch or ever even live on one.  I just love Ree's fun personality and her amazing recipes.  Please visit The Pioneer Woman.  You will love her site!  She has the best pictures with a great description for each recipe.

I saw this one on Facebook the other day.  I have made something similar to this before but Ree always adds a twist or something to make them even better.

This turned out amazing.  They looked professional - and oh so yummy!  I only made 24 like the recipe mentions but I am ready to make more!!

Pretzel Turtles - adapted from The Pioneer Woman

24 whole mini pretzel twists
24 whole individually wrapped caramel squares, unwrapped
8 oz good quality milk chocolate, melted
24 whole pecan halves

Preheat oven to 325,  Place pecan halves in a single layer on a baking sheet and put in oven for 5-6 minutes, shaking the pan halfway through, until lightly toasted.  Remove from pan and allow to cool.  Line the baking sheet with parchment paper or use a silicone baking mat.  Arrange the pretzels neatly on pan.  Top with an unwrapped caramel.  Place the pan in the oven for 4 - 5 minutes - or until the caramels are softened... but definitely not melting.  Remove pan from oven and gently press a pecan half into each caramel - just enough for the caramel to fill the pretzel.  Set them aside to cool.  Meanwhile, melt the chocolate.  When pretzel/caramels are cooled, spoon about a teaspoon of chocolate in 24 spots over the baking sheet.  Lightly place each pretzel in the middle of the dollop, making sure they are centered.  You don't have to press -the weight of the pretzel is enough.  Allow them to cool completely before serving or storing.  (you can hasten them in the fridge)

Variation - you can spoon a little extra chocolate over the tops of the turltes to cover the whole thing in chocolate.  *I did this on a few 

Printable Version

Ice Cream Sandwich Cake

A co-worker recently reminded me of this yummy treat.  My family loves ice cream  so I knew this Ice Cream Sandwich Cake would be a huge hit.  We were in Texas and my brother was frying fish for us.  This is a favorite meal - not healthy but a favorite.  We had fried fish and shrimp, french fries, hush puppies and cole slaw - a wonderful Fish Fry.  Rob is an amazing cook!  We didn't need dessert after this big meal but  that doesn't usually stop us.

I love this Ice Cream Sandwich Cake because you can be so creative.  We just layered ice cream sandwiches ( we did 32 minis - 16 on each layer), small amount of Cool Whip, Hershey's chocolate syrup, Heath chocolate/toffee pieces with some toasted pecans on the very top.  You could add caramel sauce or use Oreo pieces, or Peanut butter cups or chopped Butterfingers and chopped peanuts.  This dessert took us about 10 minutes to assemble AND it can be made in advance AND it tastes yummy - what more could you ask for!

        Ice Cream Sandwich Cake

Layer items in a 9 x 13 pan and refreeze until ready to serve.

Ice Cream Sandwiches
Cool Whip - thin layer
Hershey's Chocolate syrup
Heath Chocolate/Toffee Pieces
Toasted Pecans

Chocolate Chip Oatmeal Bars

This has been a very busy but exciting volleyball season.  Our oldest is a senior and plays libero on her high school volleyball team.  They are having an amazing season, and we are having such fun.  One thing the girls like to do when they gather is.... EAT.  They love it when I make Monster Bars.  Another two favorites for volleyball tournaments is a Penne Pasta Toss  (which I usually quadruple because they scarf it down) and Fruit Dip with a huge bowl of strawberries.

Well, this last tournament, one of my volleyball mom friends made a new bar, we are SO in love with this new bar recipe.  It is easy, makes a huge amount and it has caramel, chocolate and oatmeal - YUM!  Thank you Margie for this wonderful, new, easy recipe.  Meg, our youngest, said..... "I think I like this better than Monster Bars!"  That is huge - We LOVE Monster Bars!

Again, thanks Margie for sharing!

Chocolate Chip Oatmeal Caramel Bars 

1 1/2 c. butter, softened

1 1/2 c. brown sugar

2 c. oatmeal

2 c. flour

1 tsp baking soda

1/2 tsp salt

1 jar of Mrs. Richardson's caramel sauce
1 1/2 cup chocolate chips

Mix the 6 ingredients to make a dough.  Spread 3/4 of the dough into greased large (17 x 12) jelly roll pan.  Bake 12 minutes at 350 degrees.  

Melt one jar of Mrs. Richardson's Caramel Ice Cream Topping in the microwave according to directions on back of jar.  Spread caramel over baked dough.  Sprinkle with 1 1/2 c. chocolate chips.  Dot balance of remaining dough on top of caramel and chocolate chips.  Bake another 15 minutes.  Allow to cool on a cooling rack for several hours or until bars set up. 

Printable Versionhttps://docs.google.com/document/d/1say7hhyQYMvbrrLqT7NcRRFBCla63WpnIKyYofUXjD8/edit?usp=sharing