Treat of the Week: Caramel-Chocolate Mini Bars

Caramel-Chocolate Mini Bars

Made by Kami Rude

2 C. Oatmeal

2 C. Flour

2 C. Packed Brown Sugar

2 tsp. Baking Soda

1/2 tsp. Salt

1 C. Butter, melted

2 - 14oz. packages Caramel Candies, unwrapped

1/4 C. Heavy Whipping Cream

1 1/2 C. Milk Chocolate Chips

1. Preheat oven to 350 degrees F. Combine oatmeal, flour, brown sugar, baking soda and salt in a bowl; mix well. Add butter; mix until crumbly. Press crumb mixture into the bottom of an ungreased cookie sheet. Bake 16-20 minutes or until light golden brown. Remove pan from oven and place on cooling rack.

2. Place unwrapped caramels and cream in a microwave-safe bowl. Microwave, uncovered, on high for 1-3 minutes or until melted and smooth, stirring every 30 seconds. Pour over hot crust; carefully spread to edges. Let stand 10 minutes or until caramel is set. Cut dessert lengthwise into eight rows.

3. Place chocolate chips in a microwave safe bowl and microwave on high for 2-3 minutes or until smooth, stirring every 30 seconds. Spoon melted chocolate into a ziploc bag; twist top of the bag and trim the corner (don't trim too much or your chocolate drizzle will pour out too quickly!). Pipe a continual loop of chocolate in swirls down each row. Let the dessert sit until the chocolate is set. Cut rows crosswise and serve.