It all started with these little caramels.

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They were on sale.

Then they actually turned out to be the most complicated part of the recipe…unwrapping those boogers one-by-one was a chore.

The rest of it is super easy. So easy that a one-year-old can manage things. Or maybe your cat or dog. It’s seriously simple.

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Not only easy, but these little squares are so very ooey and gooey and dripping with sweet, sweet caramel that you’ll forget all about unwrapping those little packages-of-delight in the first part of the recipe and you’ll focus on how happy your face is.

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That’s something we can all manage, right?

 

Caramel Almond Bars

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1 ½ C rolled oats
1 ½ C flour
1 ¼ C packed brown sugar
¾ t baking soda
¼ t salt
¾ C coconut oil, melted
12 ounces of caramels (I used bulk vanilla caramels from Sprouts)
¼ C milk
1 ½ C chocolate chips
¾ C chopped almonds

Preheat oven to 350 degrees.

Combine the first five ingredients in a bowl. Stir in the coconut oil. Set aside 1 C for topping. Press the rest of the oat mixture into a greased 13 x 9 pan. Bake at 350 degrees for 10 minutes or until slightly browned.

In a heavy saucepan, melt the caramels with them milk, whisking until smooth. Pour over the baked oat crust, sprinkle with chocolate chips, almonds, and the rest of the oat mixture.

Bake at 350 degrees for 15-20 minutes. Cool completely and store in the refrigerator.

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