Just look at these. I got this recipe from my favorite cooking book, King Arthur: Whole Grain Baking. These are perfect when you are craving sweets or baking something for a friend's birthday. These are easily adaptable, you could put crushed candy, walnuts, or whatever instead of the toasted almonds. Next time, I'll try some sort of cereal or anything crunchy.
Layer one
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so good.
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RECIPE
Crust
1 cup quick-cooking oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp orange juice (I just squeezed 2 tbsp out of a grapefruit)
1/2 cup unsalted butter, melted
Filling
2/3 cup caramel (from a block) or 21 individual candies (I used sea salt dark chocolate covered caramels from Whole Foods Market)
2 Tbsp milk
2 Tbsp rum (Captain Morgan!)
2/3 cup sliced almonds, toasted
Topping
1/2 cup bittersweet or semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9-inch square pan.
To prepare the crust: Whisk the oats, flour, brown sugar, baking soda and salt in a medium bowl. Add in the orange juice and melted butter, stirring till thoroughly combined.
Measure out 1 3/4 cups of the crust mixture and spread it in the prepared pan, gently patting it down. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while preparing the filling.
To prepare the filling: Melt the caramel, milk and rum in a small saucepan, stirring constantly until smooth. Pour the thinned caramel mixture evenly over the baked crust. Sprinkle with the almonds, then spread the remaining crust mixture over the almonds.
Return the pan to the oven and bake for 12 minutes. Remove from oven and immediately sprinkle them with the chocolate chips. Let cool until chocolate has solidified before cutting.
Crust
1 cup quick-cooking oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp orange juice (I just squeezed 2 tbsp out of a grapefruit)
1/2 cup unsalted butter, melted
Filling
2/3 cup caramel (from a block) or 21 individual candies (I used sea salt dark chocolate covered caramels from Whole Foods Market)
2 Tbsp milk
2 Tbsp rum (Captain Morgan!)
2/3 cup sliced almonds, toasted
Topping
1/2 cup bittersweet or semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9-inch square pan.
To prepare the crust: Whisk the oats, flour, brown sugar, baking soda and salt in a medium bowl. Add in the orange juice and melted butter, stirring till thoroughly combined.
Measure out 1 3/4 cups of the crust mixture and spread it in the prepared pan, gently patting it down. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while preparing the filling.
To prepare the filling: Melt the caramel, milk and rum in a small saucepan, stirring constantly until smooth. Pour the thinned caramel mixture evenly over the baked crust. Sprinkle with the almonds, then spread the remaining crust mixture over the almonds.
Return the pan to the oven and bake for 12 minutes. Remove from oven and immediately sprinkle them with the chocolate chips. Let cool until chocolate has solidified before cutting.
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