Is anyone else feeling a little whiplashed by the fact that we’re already a week into February?
I mean, Super Bowl Sunday is this weekend and I didn’t even get a chance to make my buffalo chicken bombs to share yet. Don’t worry, those will be coming soon anyway because you have to try them, but I think I’ll wait until after Valentine’s Day to post. So far the year’s going by fast, too fast, but on the other hand I can’t say that I was sorry to see January pass. That’s generally one of the hardest months of the year for me to get through because the after-holiday crash makes it feel like it’s dragging along, know what I mean?
Yep, I’ve never been a huge fan of January but this year it seemed so fast and looking back, I really enjoyed it. I think I can thank the gorgeous summer weather for that. January used to be tied with August as my least favorite month of the year (because nothing exciting ever seems to happen in August and growing up in Tennessee it was always the hottest, stickiest month of the year, and then now it’s just a bleak month smack in the middle of our snowless winters in Chile.) I can’t imagine ever liking August, but January, you’ve redeemed yourself.
That’s all entirely beside the point though, it’s February now (Note to self, get with the program!). Which reminds me though, this month is the beginning of birthday season in my house. From here until the end of the year there are like two birthdays a month in my family (minus August and November). That always makes me happy because birthday cake-making is my jam! This month it’s Jenya and Ryder, and then in March this here lil’ blog will be turning a big 2-years-old, can you believe it? Neither can I!
So I’m excited about the next few months and seeing what they’ll bring. I’ve learned that whenever I start to feel my life is getting slow or boring, that’s when I need to worry, ’cause that’s usually when things get the craziest. Okay, and now I should probably stop babbling and get to talking about these soft and chewy pieces of heaven.
I’ve developed this overwhelming need to use random leftovers in whatever creative way pops into my head first. This doesn’t always turn out well…………..but occasionally there are moments like this when I get to tell you about how one of my concoctions actually became something worth repeating. Enter: Crunchy Potato Chip Chocolate Chunk Oatmeal Caramelitas!!!! Uh huh, yes I totally put potato chips in my caramelitas. And what’s even better is that they provide the perfect way to use all those broken chips in the bottom of the bags.
I’m constantly trying to workout the problem of getting around the nut-haters in my gang because some things just have to have a salty crunch and nuts are the most obvious answer. When I want to make something to please everyone’s tastes though, I’ve resorted to some unusual things, i.e. tato chips. You’ve simply got to try it, guys! The only down side with using chips is that you have to watch out for them to get soggy when you put them with any liquid, so for these bars you toast them on top of the bottom layer and caramel before adding the top and it gives them the perfect amount of crunchiness. Score!
These are yet another thing that could double as either the perfect football party dessert or an epic treat that brings with it the high levels of chocolate required for Valentine’s Day. These are a great year-round cookie bar and I feel confidant that they will seriously make your entire Friday night!
- 1 cup butter (2 sticks), softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 3/4 cup caramel sauce (the one in this recipe works well)
- 3 tablespoons flour
- 1 cup broken potato chip pieces
- Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer or with hand mixer. Scrape sides of bowl and add eggs, vanilla, soda, and salt; beat until mixed. Add flour one cup at a time and beat until combined. Add oatmeal and chocolate chunks and mix in well.
- Grease a 13x9 inch pan and divide dough in half. Spread one half of dough in bottom of pan and press down into an even layer.
- Mix the caramel sauce and flour in a small bowl until smooth then pour mixture on top of crust layer and spread gently with a spatula. Layer with chip pieces then bake for 10-12 minutes until edges of chips are turning golden brown. Remove from oven and crumble remaining half of dough on top and return to oven. Continue baking for 18 - 22 minutes or until top is golden brown. Remove from oven and cool completely for about 45 minutes before cutting.