Alrighty, so I saw these on another website (opens to a new window!) a couple of weeks ago, and for my daughter’s halloweeny get together (in which I did not play Type O Negative, I promise) I made them.
By memory, which means that hey, I’m not completely losing my mind. 😀
It was really fun. I think these could easily be adapted for other holidays. And don’t worry, if you don’t have a microwave like me, you can put a bowl over simmering water and melt them gently that way.
(And if I can do it, anyone can! :O)
And then I made cupcakes. Delicious, delicious cupcakes.
I might need to go get one right now.
I love getting these ‘weird’ recipes in my inbox. This is really easy for kids to make. In hindsight, I think I should’ve let Kelly do this.
But I did it myself.
I’m so mature.
(Plus Kels doesn’t like pie. What 12 year old doesn’t like PIE?!)
1 envelope Kool-Aid
1 14oz can of Sweetened Condensed Milk
1 8 oz container of Cool Whip
1 Graham Cracker Crust
1. Mix Kool-Aid and SCM together well.
2. Fold into Cool Whip.
3. Pour into graham cracker crust.
4. Refrigerate a few hours before eating.
So it’s been a while – about a month! I’ve been steadily saving up recipes and finally got my butt to the grocery store yesterday with a plan: Meatloaf, mashed potatoes, corn, and for dessert, Martha Stewart’s Oatmeal Bars. Lunch isn’t made yet (alright, there was a technical malfunction; the hamburger meat wasn’t taken out till this morning. Not my fault tho! S’what I get for having minions.)
I made the Oatmeal Bars last night, and couldn’t resist a bite last night. They are so good. Obscenely sweet, so make sure you cut them into small pieces. A little definitely goes a long way.
Oatmeal Bars – Martha Stewart
Makes 1 dozen
- Vegetable-oil cooking spray
- 48 soft caramel-candy cubes
- 1/2 cup heavy cream
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
- Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
- Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.
Getting ready to melt the caramel and cream
Melting the caramel and cream.
My parchment papering skillz are mad, yo.
Dry ingredients are a-mixed.
I ditched double knives and a pastry cutter for my hands to incorporate the butter.
First layer in the pan.
First layer baked and the chocolate and caramel layers have been added, along with the top crust.
Fresh out the oven.
Cooled and cut.
Cooled and cut – I love this photo!
They were so gooey even after they were cooled. Decadent and delicious! 😀