My family moved around a lot when I was little. I was born in Nashville, TN, moved to Singapore for two years, then to Montreal, Canada and by the time I was 8 years old we settled in Raleigh, NC. Now I live and work in Charlotte, NC
I studied abroad in Melbourne, Australia during college and day dream from my desk at least once a week about the Whitsunday Islands
I wear a lot of black and grey, like a lot
I don't drink coffee
My all -time favorite desserts are oatmeal cookies (no raisins) and berry cobbler with ice cream
I talk to my mom every day, most likely multiple times a day
I can never have enough nail polish
I hate mayonnaise, olives and mushrooms
I sadly love Lifetime movies (especially True Movie Thursday's)
My favorite TV show is The Good Wife
My favorite restaurant is Mellow Mushroom
I play in Excel all day, everyday (except the weekends)
And as I'm typing these, all thoughts circle back to food...welcome to my life!
Ok now to these bars. I just bought an individual squares brownie pan and couldn't wait to use it. These peanut butter cup carmelitas are made with an oat crust base, topped with a gooey peanut butter caramel made with sweet condensed milk and crunchy peanut butter and then sprinkled with oat topping, peanut butter cups and chocolate chips. Served warm and slightly melty... it doesn't get much better! Also, this recipe is simple to double if you want to make a 9x13 pan instead of an 8x8.
Peanut Butter Cup Carmelitas
makes 8x8 pan
1/2 butter, melted
1/2 c. brown sugar, packed
1/2 tsp baking soda
1 c. old fashioned or quick cooking oats (I used old fashioned)
1 1/4 c. all-purpose flour
1/2 tsp salt
1/4 c. peanut butter (I used crunchy)
1/2 can sweetened condensed milk
4 peanut butter cups, chopped
1/2 c. milk chocolate chips (I used mini's)
Preheat oven to 350°F.
Spray or line with parchment paper an 8x8 baking pan.
In a medium bowl, stir together melted butter, brown sugar, baking soda, oatmeal, flour and salt until it's crumbly. Set 1 cup of this mixture aside. Pour remaining mixture in the bottom of prepared pan. Bake for 10-15 minutes or until light golden brown.
In a separate small bowl, stir together the peanut butter and sweetened condensed milk. Once the crust is done baking, evenly pour and spread this peanut butter/condensed milk mixture over the top of the warm crust. Evenly sprinkle the reserved 1 cup of crumbly oat mixture you set aside and sprinkle chopped candy and chocolate chips on top. Bake for 25-30 minutes or until it doesn't jiggle in the middle.