Tuesday, September 08, 2009

Caramel Bars (aka "The Best and Most Evil Dessert")

I made a half-batch of Glenda's caramel bars on Saturday afternoon. With self-control, we made them last until after church on Sunday. We made a slightly-tweaked full batch on Sunday to take to the pig roast on Monday. The bars were as popular there as here. Some people were disappointed to find an empty pan when they went back for seconds (or was it thirds? or fourths?).

The top and bottom crust is flour, oats, brown sugar, and butter. (Sounds caramelly already, doesn't it?) That is filled with chocolate chips and caramel. Glenda's recipe calls for 1 cup of chocolate chips. I thought the bars were delicious but could be improved by a bit less chocolate. So on my second try of the recipe, I reduced the chocolate to 3/4 cups, added 1/3 cup chopped pecans, and added a couple of tablespoons of Skor butter toffee chips leftover from a recipe way back when. Mmmmm.

(By the way, for those of you who, like me, don't usually buy caramels, the 42 caramels called for in the recipe equates to about 14 ounces. I had homemade caramel in the fridge and had to do the math to figure out how much of the caramel to weigh out in my kitchen scale. The amount for the recipe is about half a batch from the Better Homes and Garden recipe book.)


  1. Now who's evil, going and tweaking the recipe? :-D

    Glad you liked them

  2. How were there leftover Skor toffee chips in your house? You must have some serious self-control. Either that, you're not not huge into sweets. Whatever it is, good for you! I would have been pouring those suckers straight from the bag into my mouth.