1 cup all-purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon Kosher salt

½ teaspoon ground cinnamon

1 cup pumpkin puree

½ cup light brown sugar , packed

½ cup granulated sugar

½ cup canola oil

2 eggs

Cream Cheese Frosting

8 Tablespoons butter , softened

8 ounces cream cheese , softened

4 cups powdered sugar , more as needed

½ teaspoon vanilla extract

 

Preheat the oven to 350°F. Prepare 12 muffin cups by lining with paper liners. Whisk together the flour, In a large bowl, whisk together the pumpkin puree, brown sugar, sugar, canola oil and eggs and mix until well blended. Mix in the flour mixture until combined pumpkin pie spice, baking powder, baking soda, salt and cinnamon in a small bowl and set aside. Scoop into prepared muffin tin, filling 1/2 to 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a cooling rack

 

For the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and maple extract. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy

1/2 cup (41g) unsweetened natural cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature

3/4 cup (150g) granulated sugar

1/4 cup (50g) packed light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Cream Filling

1/4 cup (60g) unsalted butter, softened to room temperature

1/4 cup (48g) vegetable shortening, room temperature

1 and 3/4 cups (210g) confectioners’ sugar

1 teaspoon pure vanilla extract


Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.

Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You’ll make 3-4 batches (38-40 cookies total).

While the cookies are cooling, make the cream filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.

Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.

Instructions

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)

1/3 cup (67g) packed light or dark brown sugar

1/2 cup (8 Tablespoons; 113g) unsalted butter, melted

Cheesecake

1 and 1/4 cups (300ml) heavy cream or heavy whipping cream

three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature

1/2 cup (100g) granulated sugar

2 Tablespoons (15g) confectioners’ sugar

1/4 cup (60g) sour cream, at room temperature

2 teaspoons lemon juice

1 teaspoon pure vanilla extract

Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.

Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

1/2 cup (115g; 1 stick) unsalted butter

1/4 cup (31g) all-purpose flour (spoon & leveled)

1/2 cup (60g) confectioners’ sugar

1/8 teaspoon salt

2 large eggs

2 large egg yolks*

optional for topping: ice cream, raspberries, and/or chocolate syrup

Instructions

Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.

Preheat oven to 425°F (218°C).

Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.

Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.

Spoon chocolate batter evenly into each prepared ramekin or muffin cup.

Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm– the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.

Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.

Add toppings. Serve immediately.

1 cup all-purpose flour

1/2 cup butter, softened

1/4 cup confectioners' sugar

filling:

2 large eggs, room temperature

1 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 tablespoons lemon juice

1 teaspoon grated lemon zest

Additional confectioners' sugar

In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.

For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Learn how to make bubble tea at home with this easy boba recipe! Chewy tapioca pearls make sweet and creamy milk tea feel special, or you can use them to make any flavor of bubble tea you like.

Course Drinks

Cuisine Taiwanese

Prep Time 20 minutes

Cook Time 20 minutes

Time for the Boba to Steep 20 minutes

Servings 4 servings

Calories 425kcal

Author Faith Gorsky

Equipment

5-quart pot with a heavy bottom

Wooden stirring spoon

Fine mesh strainer

3-quart pot

16-ounce glasses

Boba straws

Ingredients

Boba:

10 cups filtered water

1 2/3 cups black tapioca pearls

4 tablespoons dark brown sugar lightly packed

Milk Tea:

4 cups boiling water

8 black tea bags

4 cups ice

1/2 cup simple syrup see Notes

1/2 cup half and half or your milk of choice

2 cups prepared tapioca pearls boba

Instructions

For the Boba:

Add the water to a 5-quart pot, and bring to a boil. Once the water is boiling, add the tapioca pearls and boil for 20 minutes. They will float to the top fairly early in the cooking process; when this happens give them a stir.

After boiling for 20 minutes, reserve 1 1/2 cups of the cooking liquid, and then rinse and drain the boba.

Put the boba back into the pot. Stir in the reserved 1 1/2 cups of cooking liquid and the brown sugar. Cover the pot and let the boba steep for 20 minutes. Drain the boba except for 2 tablespoons of the liquid (this small amount of liquid will help prevent the pearls from sticking together).

For the Tea:

While the boba is cooking, make the tea.

Add the water to a saucepan and bring to a boil. Remove the water from the heat and add the tea bags. Let the tea steep until it cools to room temperature, and then remove the tea bags.

To Assemble the Bubble Milk Tea:

Divide the ice between 4 glasses, and then add 1/4 of the cooled tea, simple syrup, and half and half to each glass. Top each with 1/2 cup of boba.

Serve immediately.

Notes

How Much Boba This Makes: 1 2/3 cups of dry black tapioca pearls cooks up to be about 2 cups of prepared boba. About 1/2 cup of prepared boba is a good amount for each drink, so you will get 4 drinks from 1 2/3 cups of dry tapioca pearls.

Simple Syrup: To make about 1/2 cup of simple syrup, combine 1/2 cup granulated sugar and 1/2 cup filtered water in a small saucepan over medium heat. Bring to a boil, and then boil for 30 seconds. Remove from the heat and cool to room temperature before using. Feel free to add more or less to taste.

Tea Strength: We want the tea brewed strong here, otherwise it will get too watered down because of the ice and the flavor will be diluted. I let the tea bags steep in the water until the water is cooled to room temperature. This takes about 20 minutes.

Best Served Immediately: Cooked tapioca pearls continue to absorb liquid. This causes them to expand more and take on a gummy texture. Additionally, you may have trouble getting them through a straw (even a large bubble tea straw) if this drink sits for quite a while.

Can I Prepare Boba in Advance? For the best flavor and texture, I recommend eating boba immediately after making it. However, if you prepare extra tapioca pearls, you can store them in simple syrup in the fridge for up to 2 days.

Prep time: 40 mins. cookL 1¼ hrs (plus cooling). Serves 10-12.

Instructions

Notes

Any chopped nuts can be used in this recipe.

To chop nuts quickly, give them a pulse or two in the food processor. You want them very finely chopped but not powdery. A few bigger pieces is ok too.

Coating ideas (each enough to coat 24 truffles)

Instructions

Rolling the Truffle Balls

For the Coconut Frosting:

For the Chocolate Frosting:

Instructions

For the Cake:

For the German Chocolate Frosting:

For the Chocolate Buttercream Frosting:

Cake Assembly:

1 1/3c    cornflakes

1 tsp      ground black peppercorns

450g       tin of mango pulp

1              small mango, peeled and chopped

2 1/2c    double cream

3 tbsp   caster sugar

1 tbsp   icing sugar

Method

Start by cooking up those cornflakes. Add the butter to a large non-stick pan and as soon as the butter is melted and hot, add the cornflakes.

Toast the cornflakes for about 5 minutes till they are golden and have soaked up the butter. They need to be very crisp, toasty and noisy, so just keep stirring and moving them around.

Pop onto a baking sheet, sprinkle over the black pepper and, using a spoon, toss them around so they all get a little bit of that black pepper. Leave to cool.

Add the mango pulp to a bowl with the mango pieces, mix and leave to one side.

Have six serving dishes at the ready and spoon a layer of the mango mixture into the base of each.

Add the cream to a bowl with the caster sugar and whip to soft peaks. Now add a third of the cooled cornflakes and fold through. Add the mango mixture, leaving just a little for the tops of all six, then ripple the mango through. Add to the six dishes on top of the mango base.

Spoon the remaining mango on top. If you are ready to eat, add the leftover cornflakes; if not, chill and leave the flakes in an airtight pot till you are good and ready.

Serve the desserts with their crunchy top and dusted with a sprinkling of icing sugar.

6.           Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.

For Cranberry-Orange Scones: Add a generous teaspoon of finely grated orange zest to the dry ingredients and substitute dried cranberries for the raisins.
For Lemon-Blueberry Scones: Add a generous teaspoon of finely grated lemon zest to the dry ingredients and substitute dried blueberries for the raisins.
For Cherry-Almond Scones: Add 1/2 teaspoon almond extract to the sour cream mixture and substitute dried cherries for the raisins.

Sugar Cookies

3 cups all purpose flour

1 ¼ teaspoons baking powder

¼ teaspoon salt

1 cup unsalted butter softened to room temperature

1 cup granulated sugar

1 large egg room temperature

2 teaspoons vanilla extract

instructions 

 

Combine dry ingredients in a bowl and set aside.

Combine butter and sugar in a bowl and mix with a mixer on medium until fluffy, about 3-4 minutes.

Add egg and vanilla. Mix until well combined and smooth.

Add flour mixture a little bit at a time with the mixer on low until mixed and the flour is incorporated. Continue mixing until the dough holds together, up to 5 minutes.

Wrap dough with plastic wrap and place in the refrigerator for at least 2 hours.

Preheat oven to 375°F. While the oven is preheating, remove the dough from the fridge.

Sprinkle the surface with a bit of powdered sugar or flour so the dough doesn't stick. Roll dough to ¼" thickness and cut into desired shapes.

Place cookies 1" apart on an ungreased cookie sheet and bake 8-10 minutes or just until cookies begin to brown on the edges.

Cool completely and decorate with icing.

 

Frosting

1.     Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract.

2.     Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible.

3.     Scrape the sides of the bowl down before moving on to the next step of the recipe.

4.     Measure 1 pound of Powdered Sugar.  If you don’t have a food scale, the equivalent is 4 cups.

5.     Add the Powdered Sugar to the mixing bowl.  

6.     Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.

7.     If the frosting is still dry or crumbly, add 1 teaspoon of Milk and mix again.

8.     Taste your frosting! You are trying to determine if the consistency is correct or if it needs a tiny bit more Vanilla Extract. Depending on how it tastes, you will take the next step.  If the frosting has the right taste but is too thick, add some Milk and mix again to check to see if it is now the right consistency.  How much milk? That depends on the state of your frosting. A good rule of thumb is to add the milk a teaspoon at a time.

1 tablespoon cooking oil, (olive oil or coconut oil are fine)

1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup all purpose (or plain) flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

Instructions

Preheat oven to 350°F (175°C).

Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.

Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).

Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).

Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)

Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

DOUGH

FILLING

CREAM CHEESE ICING

Instructions

Notes

 Baked Churros

Topping

US Customary - Metric

Instructions

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts (Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.)

Preheat oven to 375° F.

Step 2

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Step 3

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

Can use white chocolate chips, macadamia nuts, mint chips, toffee chips, fruit or other adaptations if desired

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup (113g) unsalted butter, softened

1/2 cup (105g) granulated sugar

1/2 cup (110g) packed light brown sugar

3/4 cup (185g) creamy peanut butter

1 large egg

1 1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. 

 

In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.

Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined. 

Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.

Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss-cross pattern).

Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they'll continue to cook slightly as they cool). 

 

Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

Servings: 10 servings

Ingredients (for pop tarts)

Store bought pie dough

Strawberry jam

Egg

Heart cookie cutter

Ingredients (for topping)

Powdered sugar

Milk

Vanilla extract

Red or pink food coloring

Sprinkles

 ▢cake pop former 11/4 inch in diameter or small cookie scoop

 ▢deep narrow cup

 ▢white sprinkles

 ▢Styrofoam

 ▢Cake:

 ▢1 box Pillsbury classic white cake mix

 ▢2 tbsp Pillsbury creamy supreme vanilla frosting

 ▢Candy coating:

 ▢1 12 oz bag Wilton candy melts

 ▢1 1/2 tsp Crisco shortening

Instructions

Bake the cake according to the package and let it cool down to room temperature.

Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.

In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.

Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.

Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.

Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.

Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it’s melted well, add 1 1/2 tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.

Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don’t swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.

Sprinkle the pop right away so that the sprinkles stick to it before the candy hardens.

Place in a Styrofoam block and let it stand for about an hour.

Notes

Store the cake pops at room temperature. Refrigerating will cause condensation to form over the cake pop.

For the glaze:

Instructions

1 tablespoon sugar

1⁄4 teaspoon vanilla

1 sandwich ziploc bag

1 gallon ziploc bag

3 cups crushed ice

1⁄3 cup rock salt

Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.

Squeeze bag until ice cream is thickened, about 10-15 minutes.

Remove small bag, unseal, and eat with spoon.

No need to even dirty a bowl!

2 oz (60g) semisweet chocolate

1/3 cup (80ml) milk

6 tbsp (80g) oil

1 tsp (5g) vanilla extract

1/3 cup (40g) cocoa powder

3/4 cup (90g) cake flour

1/4 tsp (1g) salt

1/2 cup (100g) sugar
Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of a 8 inch (20cm) square pan. (preferably not a pan with a removable base, in this case you would need to wrap the pan with heavy duty aluminum foil).

Separate whites from yolks and let them get to room temperature.

In a medium bowl, sift the flour and cocoa powder set aside.

In a medium saucepan add oil (or butter if preferred),milk and chocolate and place over low heat just until chocolate is melted. Don’t boil or simmer.

Pour the milk mixture over the flour mixture and mix to combine. Add egg yolks and mix to incorporate. Add vanilla extract, mix and set aside.

Add salt over egg whites, and whip until foamy. Gradually add sugar and continue mixing until soft peaks form. Make sure you don’t over whip, otherwise your cake might get cracked.

Gently fold in the egg yolk mixture.

Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.

3/4 cup brown sugar (packed)

3/4 cup unsalted butter (softened, 1 1/2 sticks)

1 TBS vanilla extract

1 cup all-purpose flour

1 cup Old Fashioned Oats

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

35 soft caramels (unwrapped - I used Werther's soft caramels)

1/4 cup heavy cream

Instructions

Preheat the oven to 350 degrees. Line an 8x8 or 9x9inch baking pan with parchment paper (2 pieces to wrap up both sides), or foil to cover the sides, then nonstick spray. Set it aside.

Add the sugar, melted butter, and vanilla extract to a large mixing bowl and stir them together.

Add in the flour, oats, baking soda and salt and stir it together until you have a nice soft cookie dough.

Press half of the oatmeal cookie mixture into the prepared pan. And set the other half aside.

Bake the bottom layer for 10 minutes and remove it from the oven.

Add the caramels and heavy cream to a microwave safe bowl. Microwave in 30 second increments, stirring after each time until you can stir it completely smooth.

Sprinkle the chocolate chips over the cooked crust.

Pour the caramel mixture evenly over the chocolate chips and crust.

Press pieces of the remaining oatmeal cookie dough between your hands to flatten, and place them around the top of the caramel, covering the caramel as much as you can.

Return the pan to the oven and bake the bars for another 14 to 16 minutes, or until the edges are lightly golden.

Remove the bars from the oven and let them cool completely, this may take 3 to 4 hours. If you want to speed up the cooling time, let the pan cool to touch, then add it to the fridge to chill for another hour or two.