The LA Bread Bakers had a bake sale today to promote the passage of the Cottage Food Law. I thought I would try something new in preparation for my own bake sale I'm planning for Sponsor Claire. These Salted Caramel Chocolate Bars over at Kitchen Runway fit the bill.
Salted Caramel Chocolate Bars
(reprinted from Kitchen Runway)
Prep: 10 mins Cooking time: 30 mins Yields one 9 x 13 pan of rich goodness
1½ C All Purpose Flour
1½ C Quick Cooking Oats
1¼ C Light Brown Sugar
1 C Regular Butter, melted
½ tsp Cinnamon
1 tsp Baking Soda
1¼ C Semi-Sweet Chocolate Chips
1 19oz of Butterscotch Caramel topping (if you can’t find butterscotch topping – regular caramel topping is fine too. I find the 16oz jar of caramel topping works well too (mixed with 5 Tbs. of flour).
6 Tbs Flour
¼ tsp Coarse Kosher Salt or Coarse Sea Salt
Preheat oven to 350º, grease a 9×13 glass baking dish with cooking spray (make sure you get the sides too)
Combine flour, oats, sugar, butter, cinnamon and baking soda in a large mixing bowl
Press ½ of the flour and mixture into the baking dish, bake for 10 mins
Pour caramel topping into a medium size bowl and stir in the 6 Tbs. of flour
Pull baking dish from oven, sprinkle chocolate chips over warm crust, pour thicken caramel evenly over the chocolate chips (You can use an offset spatula to help spread the caramel) Sprinkle the coarse salt over the caramel topping.
Crumble the rest of the crust mixture evenly over the caramel topping. You can gently pat the crumbly crust – but do not press down. Bake for an another 20 minutes.
Let cool completely and then cut into bars. If you wish – you can sprinkle an additional tiny pinch of coarse salt on top of the crust before it cools completely.
Eat, indulge…and repeat! Ahhhhhh bliss