Today’s a special day! My husband was offered an amazing job opportunity-thank heavens! It’s been 7 months since we’ve had a job! So, because I’m so HAPPY, I’m posting TWO recipes today! I’m so grateful for all the prayers and kindnesses given to our family over these past 7 months! Our children’s eyes were definitely opened as to how people follow Christ’s example to take care of those who need some extra love. Some days we just couldn’t believe what was left on our doorstep or what people showed up to just give us. It was truly humbling, and I know as we go forward in our lives, we are changed for the better. Look for a future post on this topic!
This dessert is so rich and delicious. It is a hit at every party! It’s hard to find a dessert that doesn’t need eggs, and doesn’t have any ingredients called for that contain soy. But this dessert fits the bill. When you use my Homemade Caramel Ice Cream Topping you have no soy ingredients or extra additives.:)
1 1/4 C homemade caramel sauce
1 1/4 C butter, melted
1 1/2 C brown sugar, packed
2 C unbleached flour
2 C quick oats
2 tsp baking soda
8-10 oz guittard milk chocolate chips(these are soy free and GF)
Preheat oven to 350 degrees.
In a medium bowl, mix flour and baking soda.
In a large bowl, combine melted butter and brown sugar.
Add flour/b. soda/oats combo and stir until well combined. Divide dough in 2/3-1/3 ratio approximately.
Press 2/3 portion into a 9×13 casserole dish. I don’t grease mine, but you totally could.
Bake pressed crust in a preheated oven at 350º for 10 minutes.
Remove from the oven and pour the caramel sauce gently(the crust is only half cooked so it will come apart if you aren’t gentle) on top. Smooth evenly very carefully with a spatula.
Then sprinkle the chocolate chips over.
Top with remaining dough evenly over the top.
Return to oven and bake for an additional 15-17 minutes.
It is done when browned around the edges-the center will still look somewhat under cooked. But have no fear, it will set up wonderfully as it cools. Let cool completely before cutting and serving. This is one of those desserts that just won’t cut up nice until it is cooled all the way. The homemade caramel needs time to set back up, and because of the butter content of the crust it needs that time too. One tip I do is when it’s cooled about 30 minutes, take a sharp knife and cute around the edges like in the picture above. The caramel touching the glass on the sides tends to caramelize just a bit too much and sticks to the sides.:)
So because these are so rich, I recommend, doing one chore, then eating a little piece, then another chore and another piece. Ha-Ha! This is how I bribe myself to clean my kitchen!
Life is Good. Share the Good.
PS My friend makes these GF too. Just substitute a good flour such as <a href=”http://Better Batter Gluten-Free Flour, 5 Pound” target=”_blank” rel=”noopener”>Better Batter and gluten free oats.
PSS I hope you have a wonderful day!