A lot of you know about my new obsession with pinterest. It gives me the same giddy feeling that I get when I flip through food magazines. Well, I found this recipe on there and realized I had all the ingredients except evaporated milk. After, I bought the milk I immediately started putting this yummy treat together. I found the recipe on a great food blog called, Brown eyed Baker. She comes up with some delicious looking treats and now I know they don't just look good they taste just as wonderful. I forgot to butter my pan so I got a little worried but they came out without any problems. I think the only thing I would do different next time is not refrigerate them because I like them warm or room temperature better. Make these and share them with some friends I guarantee you will be happy.
2 cups all purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups light brown sugar
2 cups quick cooking oats
14 ounces caramel candies, unwrapped
1/2 cup evaporated milk
1 cup semi sweet chocolate chips
1 cup chopped pecans
1. Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt and set aside.
3. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.
4. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.
5. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
6. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts and chocolate. Use offset spatula to spread the caramel sauce into an even layer.
7. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
8. Return the dish to the oven, baking until the topping is lightly browned about 15 minutes.
9. Once out of the oven, cool the dish to room temperature and the refrigerate at least 2 hours or overnight. Cut into 2 inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
I love these new carmel nibs better than the individually wrapped ones because unwrapping them takes way too much time.
At this point I am already dying to eat them. Carmel, chocolate, and pecans...what more could you want.