The dreaded Monday. Back to the grind of..whatever it is you have to do.
Even though I love teaching with all my heart, I can see summer approaching, and I am excited for the lazy days by the beach. Or by the lake, reading in a hammock. Do you think I can swap in a hammock for my desk in preparation?
One can only dream..
This is actually a short week for the school I'm teaching at. On Friday, the school is going on a field trip to Canada's Wonderland... Where we get to ride this monster. Which is a little terrifying, since the only amusement park I have ever been to in my LIFE is a little known place called Playland in Vancouver, which scariest ride closed because it probably fell apart.
If anyone has ever been and is wondering which one that was, it was the ride called "Wild Mouse". I swear it was going to break every time I went on that thing.
So short week and scary rides? This deserves a baking session!
But if you know me at all, I think every event ever deserves a baking session. But that is beside the point.
So remember when I made those homemade caramels? Yeah, I still have them. Not because they don't taste good. Far from it. But that recipe makes SO MANY that there is almost no possible way for the 2 people in my place to eat them all.
So baking with them it is! My solution to everything that I find around my house..
These caramel bars disappeared so soon, that I am thinking of making another batch next weekend. I just can't get enough of the pecan, chocolate and caramel combo!! (See these cookies that I have made twice already).
But more than that heavenly combo, I could probably use these bars as currency with my boyfriend, and he wouldn't find it weird at all. When he tried them, he said "these could probably sell in Starbucks for $5 a bar", which, even though it sounds extremely unrealistic, is one of the best compliments I have got out of him about my baking.
Can you get too much of a good thing? I guess we will see next weekend..
What you'll need:
- 32 caramels (homemade or store bought)
- 5 tablespoons evaporated milk
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, melted
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
- Preheat the oven to 350°F. Lightly grease a 9x13 baking pan and set aside.
- In a medium saucepan, melt the caramels and the evaporated milk, stirring until smooth.
- In a medium bowl, mix together the flour, oats, sugar, baking soda and salt. Mix in the butter until fully incorporated. Press half of the mixture into the prepared baking pan. Set the rest aside.
- Place the baking pan in the preheated oven, and bake for 8 minutes. Remove and sprinkle with the chocolate chips and pecans. Pour the caramel mixture over top, then sprinkle the remaining oat mixture over that.
- Return to the oven, and bake for an additional 12 minutes, or until the top is golden brown. Remove from oven and allow to cool. Cut into squares.
Adapted from All Recipes
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