Tuesday, July 21, 2009

Whole Grain Caramel-Rum Squares

Here's another winner from King Arthur Flour Whole Grain Baking. Nutty, chewy and gooey, these bars are a delicious way to incorporate whole grains into your baking. And the little nip of rum takes it all to another level.



Crust

1 cup quick-cooking oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp orange juice
1/2 cup unsalted butter, melted

Filling

2/3 cup caramel (from a block) or 21 individual candies
2 Tbsp milk
2 Tbsp rum
2/3 cup sliced almonds, toasted

Topping

1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9-inch square pan.

To prepare the crust: Whisk the oats, flour, brown sugar, baking soda and salt in a medium bowl. Add in the orange juice and melted butter, stirring till thoroughly combined.

Measure out 1 3/4 cups of the crust mixture and spread it in the prepared pan, gently patting it down. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while preparing the filling.

To prepare the filling: Melt the caramel, milk and rum in a small saucepan, stirring constantly until smooth. Pour the thinned caramel mixture evenly over the baked crust. Sprinkle with the almonds, then spread the remaining crust mixture over the almonds.

Return the pan to the oven and bake for 12 minutes. Remove from oven and immediately sprinkle them with the chocolate chips. Let cool until chocolate has solidified before cutting.

15 comments:

Moogie said...

I feel a conflict of interest with the (whole grain) and the (rum,caramel, and chocolate). I vote we forget the whole thing and just wash down the caramels and choclate with a big glass of rum.

Mags said...

LOL...I do that whole grain thing to assuage my guilty conscience from the caramel, chocolate and rum, but I totally think I could be talked into doing it your way.

stephchows said...

ok YUM!! even if the whole grain goodness is undone by all the other tasty badness... it's at least better than white flour right? :D

Jen @ My Kitchen Addiction said...

Don't you just love King Arthur flour? These look SO good... I'm cooking for one tonight, and I think I might just make these for dinner! I could probably eat the whole batch... but hey, they're whole wheat, right?

Mags said...

Steph and Jen: I knew someone would appreciate my attempt to at least throw in some fiber with my sugar and fat!

Amanda said...

HI mags, nice to meet you! Thanks for stopping by my blog today, hope you make and enjoy the Banana Upside Down Muffins. They are awesome! These Caramel Rum Squares look divine!

Mags said...

Thanks for stopping by Amanda!

Patti said...

Ohhh, this looks great! Caramel and rum sounds delicious.

Leah said...

Hi Mags, this is my first visit to your site and I gotta say, this is a winner!! You've got me drooling :)

Mags said...

Patti: Thank you!

Leah: Thanks for the comment and please come back again!

Akila @ The Road Forks said...

These look delicious. I also feel conflicted about these --- it seems almost too sweet with the mixture of the chocolate, sugar, and caramel. Does the rum cut the sweetness?

Mags said...

Akila... I actually thought the oatmeal, not the rum, cut the sweetness. They're very rich, I assure you, but the oatmeal and the nuttiness of the almonds tamper the sweetness.

camille said...

I'm going to make these this weekend for "craft services" for the little movie my husband is making, and I have a question: what kind of rum did you use? Specifically, is a "spiced" rum such as Captain Morgan's ok, or do I need to buy grownup rum?a

Mags said...

Camille: I used Bacardi, regular grown up stuff...lol

Anonymous said...

I just wanted to vouch that these bars are DELICIOUS!!! Decadent! I will definitely be making them again :)