Oh my heavens.
These are delish.
I make these as often as my husband will let me.
We are both guilty of eating half a pan.
In one sitting.
Oh, and I still miss my friend tremendously.
She's in Japan now and I'm super jealous of all the exciting adventures she's having!!!
Miss you, Jessica!
I have this friend.
She's a great friend and I love her dearly.
I miss her dearly.
She moved a couple months ago back to Texas while her husband is deployed.
We all miss her for many reasons.
But, the sweetest reason is that on cold nights...on nights when your husband is out training...on nights when you are feeling under the weather....on those nights, she would send one of her adorable children, on his or her bike, up the street, and to your house with some cute little vintage box of warm caramelitas.
Makes about 32 little squares.
Recipe by Jessica Lowe
2 cups flour
2 cups quick-cooking oats (I've used old-fashioned oats before and they work just fine too)
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups softened butter
1 (12.5 oz) jar caramel ice cream topping
1 cup chocolate chips
Preheat your oven to 350*.
In a large bowl, blend flour, oats, brown sugar, soda, salt and butter in a food processor or with a hand mixer at low speed until crumbly. (Use a hand mixer if you want larger crumbs and more whole oats but either is fine.) Press half crumb mixture (about 3 cups) in bottom of greased 9 x 13 pan. Bake for 10 minutes. Remove crust from oven, sprinkle with chocolate dips, drizzle with caramel, and sprinkle with remaining crumb mixture. Bake for another 18-20 minutes or until golden brown. Cool completely and cut into squares. Enjoy!