Or maybe little brother… or cousin… or third cousin four times removed. Or who knows; maybe it’s a step child. That wicked red headed one. But I know that for me caramel has never ranked as high on the family list of sweets. Mind you, that doesn’t mean I don’t like it. Ahem… hello, you DO recall whose blog you’re on don’t you? Janet… liver hating, sweet loving, the richer and creamier the better silly kinda needs massive therapy blog writer. Yep, that’s me!
I love caramel. Just not as much as I love butterscotch. But please… don’t tell either of them where I rank them. I don’t want to be responsible for gooey hurt feelings. There is a time and a place for both. Butterscotch gets my love on sundaes and in schnapps (Oh.My.God. Is that stuff awesome or what?! Liquid “I’m gonna get you tipsy” butterscotch candy) and as a great add in to coffee. Yes, I know; caramel is the normal add in flavor for coffee but if you’ve never tried butterscotch in coffee, you have to try it. Or just buy some, decide you don’t like it and then send it to me. Caramel is for the guts of candy bars that you freeze and then nibble off layer by layer. It’s also for Dulce De leche which is meant to be eaten by the spoonful. Really; it is. It’s the law. Would I lie to you? It’s also for the following recipe. Along with the dulce de leche. I am currently browsing through the Southern Living 1001 Ways To Cook Southern cookbook and among the 3 million four hundred thousand pages I have folded down, one kept saying “try me… NOW. Do NOT wait, do not pass go, do not collect two hundred dollars” (if anyone wants to send me that two hundred dollars, I’m not gonna argue ). So I listened. Cause I’m cool like that. When books talk to me, I listen. After I stop cowering in the closet cause a book just talked to me.
So try this. Caramel… more caramel. All tucked into a thick brown sugary square… or circle. Or an octagon if that’s what makes you happy.
Death By Caramel Squares
- 3 cups firmly packed light brown sugar
- 2 cups unsalted butter, softened (yes, 2 cups)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons almond extract (optional; my addition)
- 4 cups all purpose flour
- 1 cup regular uncooked oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 6 regular sized Snickers bars, chopped
- 1 14 ounce can dulce de leche
- Preheat your oven to 325. Line a 13×9 inch pan with foil (I used the non stick kind) and spray with cooking spray.
- Combine first 5 ingredients in a large bowl. Mix well.
- In another bowl, combine the flour, oats, baking powder, baking soda and salt. Add to the butter mixture, stirring just until blended. Fold in the chopped candy.
- Spread batter in the lined pan. It’s quite thick so you will probably have to pat it down some. I used the tips of my dampened fingers so that I didn’t get covered in goop.
- Spoon dollops of the dulce de leche onto the top of the batter. Use a knife to swirl it into the batter. Eat some because again… it’s the law. I swear it is!
- Bake for an hour and 20 minutes. The recipe said an hour and five minutes but in my oven, it was still very jiggly in the center. Your oven may vary so check after an hour.
- Cool in the pan on a wire rack. This is gonna take a while cause these bad boys are thick! Use the foil to lift the brownies out and cut into squares. Or you could do that octagon thing again. Just sayin’.
- These are very chewy which I liked and very thick; also liked. But next time I think I will add something to it… maybe a little maple flavor. It just needs that little something extra.
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