I saved a bird today.
That sounds heroic, doesn’t it?
It was a horrific experience, I tell you. But let’s start from the beginning.
It was a beautiful day. Gorgeous blue skies, not a cloud in sight, with a warm, lazy breeze in the air. Try to keep the kids indoors! No way! They have their shoes on before you know it. Ready to dig in the warm sand of their sandbox, swing carefree on their swings. Pure bliss…
Suddenly, the happiness is interrupted by birds’ chirping. And not the good-morning-it’s-a-beautiful-day kind. It sounds like a fight! For life! It gets louder and louder! Terrified Intrigued by the sounds, I look towards the source. Oh, the horror!
Our black lab is galloping towards a group of birds fighting ( probably for a piece of worm ), grabs one and heads back towards me! With the bird! In it’s mouth!
The birds are chirping even louder! Now our girls are screaming!
I grab the dog by it’s collar and try to make him let go of the bird! “Not infront of the kids!” – was my only thought. I had no idea what I was doing. I think I might have yelled something at the dog, try to shake the bird out of his mouth. As soon as I saw the bird on the ground, I held the dog with all my strength! Until the bird disappeared under the fence.
I know it’s in his nature to be a hunter. He is a lab after all. But I just didn’t want my girls to see it! I remember my parents’ dog bringing his trophy to show. Few times it even happened to be our neighbor’s chickens!
Anyways, the bird ran away in one piece. Chirping all the way – probably cursing the dog.
So I made Carmelitas.
Because baking calms me down.
And a gooey caramel-filled bar will make you forget how terrified you were just a moment ago.
When you see how easy they are to make, you will be whipping them up in no-time!
Place all of the dry ingredients in a large mixing bowl.
Stir it all in.
Add the melted butter.
Stir until all is combined.
Reserve half of the oat mixture.
Press the rest onto the bottom of your dish.
Sprinkle the chocolate chips over the crust.
( Sorry for the blurry photo ).
It’s still bubbly!
Cool completely before cutting.
1 c all-purpose flour
1 c rolled oats
3/4 c packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 c ( 1 stick ) butter, melted
1/2 c caramel sauce ( see note )
1/2 c chocolate chips ( you can use up to a cup if you want more chocolate in your bars )
Preheat your oven to 350 degrees. Grease a 10″ x 6″ or 8″ x 8″ square baking dish. Set aside.
In a large mixing bowl, stir together the dry ingredients ( flour, oats, sugar, soda and salt ).
Pour in the melted butter and stir until it all comes together.
Reserve half of the mixture.
Press the rest onto the bottom of your prepared dish.
Sprinkle with chocolate chips.
Pour the caramel sauce over the chips.
Sprinkle the rest of oat mixture over the top.
Gently press it down.
Bake for 22 – 25 minutes, or until the top is golden brown.
Cool completely before cutting.
source: Pillsbury via That Skinny Chick Can Bake
Note on the caramel layer:
The original recipe from Pillsbury suggest using a caramel ice cream topping. Lizzy from That Skinny Chick Can Bake used 14oz. package of caramels melted with 1/3 of a cup of half and half. Mind you, I halved the recipe and used 10″ x 6″ dish, instead of 13″ x 9″ dish. ( A square 8″ x 8′ pan will work. ) I used my home made caramel sauce ( see the recipe here ). Use what you have on hand.