Caramelitas

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Ok. So the thing that happened... was... well... see, I joined Pinterest.............. and then I did nothing but spend hours upon hours for days upon days searching for new recipes/DIY projects/design ideas/hostess ideas, etc. that I want to try. Joining was a seriously dangerous move, both for the status of my dissertation and my waistline.

But, sometimes you just have to make sacrifices. And long story short, I found this recipe for Caramelitas and knew that I had to make them immediately. These guys are wonderful. The picture above shows just how gooey the caramel is... even after baking, even after cooling, even after sitting overnight... you cut them into perfect squares and just watch the caramel oooze. You should make them immediately. *Adapted from Lulu The Baker

INGREDIENTS
32 caramels, unwrapped
1/2 cup half-and-half
3/4 cup butter, melted
3/4 cup brown sugar
1 cup flour
1 teaspoon baking soda
1 cup oats
6 ounces chocolate chips

Preheat oven to 350 degrees.

In a small pan heat the caramels and half-and-half, stirring frequently, until just melted and smooth. Set aside.

Stir together the melted butter, brown sugar, flour, baking soda and oats. Press half of the batter into the bottom of an 8x8 glass pan. Bake for about 10 minutes and remove from oven. Sprinkle the chocolate evenly over the crust and then pour the caramel mixture on top. Crumble the rest of the buttery/sugary/oat mixture on top and bake for about 15 more minutes, until edges are golden brown. Remove from oven and cool completely. If you don't cool completely, they will still taste delicious, but you'll need a spoon to eat it (which is how I ate my first "piece"). If you chill them in the fridge they are even easier to cut.