Time for the June Secret Recipe Club Reveal!
This month I received the blog Pale Yellow. The blog is easy to love and filled with delicious baked goods ( and savory too!). I had my eye on a few different recipes: Brown Butter Peanut Butter Chocolate Chip Cookies, Palomas, and Brownie Batter Puppy Chow . Ultimately, I decided to make Naughty Bars and oh my goodness was it good choice. The bars a simple buttery oatmeal crust, gooey caramel and chocolate, followed by a crumbled crisp oatmeal topping. The bars are wonderfully easy to make and absolutely delicious- a perfect dessert to bring to a cook-out or a party. Another benefit, for me, if that oatmeal is a natural supply booster for breastfeeding! However, as indicated above, the Paloma was high on the list as well and will be delicious on sip on my desk this summer! Thank you for a delicious and naughty new treats my family adores!
I have not updated since I returned to work and posted about out anticipated timeline, and if you are wondering how the transition went I am happy to say it went very smooth. I am actually really happy that I spoke down the morning like that because I actually used it like a check list and we got out the door on time! It event allowed me a little wiggle room when Rowan puked on me right after he ate and we both needed an outfit change. Tomorrow I start another week and hopefully it goes as well as the first- I am also happy FLMA allows me to be home an extra day so I can spend time with my little guy. I will give a better update in my meal planning post tomorrow!
Ingredients
3 sticks unsalted butter, melted
1 cup brown sugar
2 cups all-purpose flour
2 cups old fashioned rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
50 caramel squares (14 ounce bag) unwrapped (I used the Kraft Caramel Bites so I didn't have to unwrap)
1/2 cup milk
10 ounces semi-sweet chocolate chips
Instructions
Preheat the oven to 350 degress and line a 13x9 pan with foil. Grease with cooking spray or butter and set aside.
Add in the brown sugar, flour, oats, soda, salt, and vanilla to melted butter and stir until combined. Press half the oat mixture into the pan and bake for 10 minutes.
Meanwhile melt the caramels with the milk in a small saucepan. Pour the melted caramel over the baked oat mixture and then sprinkle the chocolate chips over the top. Crumble the rest of the oat mixture on top.
Bake for an additional 20 minutes or until the top is golden brown.
Cool on the counter for about 30 minutes. Cover and chill in the fridge for at least 4 hours before cutting and serving.