Fabulous Food with Me
Chocolate Caramel Cookies


It has been a while. I know. Don’t get me wrong, I have been in the kitchen a lot but I just didn’t get the time to blog a recipe. I’ve been making many of the items from my “To cook/bake” list. Thankfully I’ve completed many but I still have a lot to go.

I had just gotten back from work and was literally starving so I went on my “to cook/bake” list and tried to find something easy to make as a late snack and that’s when I came across a recently bookmarked recipe: Chocolate Caramel cookies.

I also recently came across a fabulous recipe for caramel and I knew it was a perfect fit. So I got out my baking equipment which includes my fabulous new kitchen aid machine and got baking.


It was my first time ever making caramel and I can assure you I was excited but unfortunately it requires patient which I am not very good at. The process goes from taking some sugar and water and caramelizing on high heat, and even though it’s on high heat it’s a slow process but turns the white sugar into a beautiful amber caramel.


It’s a good idea to make the caramel before you make the cookie dough. This way the caramel will have enough time to chill and will be easier to roll into balls and roll the cookie dough around it.


To make the caramel you want to place the sugar, water and corn syrup into a saucepan and let it boil over high heat. The mixture will start to become glossy and thick but will still remain white. After a while you’ll notice the mixture becoming a light golden brown, it’s not done yet! You need to keep boiling on high heat until it becomes a dark golden brown. But be careful not to burn the sugar as the mixture can burn quite easily. While the sugar is caramelizing make sure you don’t stir it using a spoon, you may gently move the pan if you feel you must do something and you cannot stand there, silently, patiently and just watching the sugar transform into delectable caramel.


After the sugar has caramelised, remove from the heat and stir in the whipping cream and butter. Be careful while doing this step as the mixture will bubble quite rapidly. Pour the caramel into a bowl. And that’s it! Your caramel is completed but wait you have to cool it to get the right consistency for this recipe. Of course if you want to top the hot caramel over some ice cream then it’s perfect timing.


Bring the caramel into room temperature and place it in a cooler or if you’re like me then you can place it in the freezer for faster results. But be sure to not keep the caramel in the freezer longer than 30 minutes or it will start to freeze which you don’t want. You just want it to firm up. If after 30 minutes you feel the caramel is not firm yet then transfer into the cooler.


It’s now time to make the cookie dough. Now you might notice something about this recipe. The cookie has no eggs! I know crazy right but trust me it works.

The cookie dough recipe is quite simple. You first need to melt the butter, to this add the sugars and cocoa powder. Give it a little mix and you’ll see the mixture become a gritty dark chocolate mixture. To this you will add the yoghurt and vanilla. Give it another mix and it will become a beautiful velvety mixture.

Mix the flour, baking soda and salt in a small bowl. Sift into the chocolate mixture. Give it another mix and you will have your delectable chocolate cookie dough. You can chill the cookie dough for 30 minutes for better handling but it’s not necessary.

It’s not time to bring the two delicious flavours into one amazing creation.



Just take almost a tablespoon of the cookie dough, roll it into a ball and make an indent with your thumb. Place approximately ¼- ½ teaspoon of caramel into the cookie, pinch the ball back together and form into a ball once again. Flatten slightly with the palm of your hand.


Do this for the rest of the cookies. You can also sprinkle sea salt before baking for an awesome sweet/salty flavour!

Bake for 9-11 minutes or until small cracks appear on top of the cookie. Cool for a 2 minutes on the cookie sheet.

And finally you can enjoy this amazing cookie. I know it took a while but it’s worth it.

You need:

For the caramel

1 cup sugar

1 tablespoon corn syrup (light or clear is fine)

3 tablespoons water

¼ cup whipping cream

½ cup butter

For the cookies:

5 tbsp butter

2/3 cup granulated sugar

1/3 cup brown sugar

7 tbsp cocoa powder

1/3 cup yoghurt

1 teaspoon vanilla

1 ¼ cups flour

¼ teaspoon salt

¼ teaspoon baking soda

sea salt (optional)

How to:

For the Caramel:

1. Combine water, corn syrup and granulated sugar in a sauce pan. Boil over high heat.

2. Let it boil without stirring until sugar turns into a dark golden brown. It will take a while but continue boiling.

3. Remove from heat. Add whipping cream and butter, stirring constantly. Be careful while doing this step as lots of steam will occur.

4. Pour into a bowl and cool to room temperature.

5. Cool in a refrigerator until set or hardens. You can also cool for about 30 minutes in a freezer and then transfer to a refrigerator if you want it to be done faster.

 For the cookies:

1. In a small bowl sift together flour, baking soda and salt.  Set aside.

2. Melt butter in microwave or on the stovetop.

3. In a large bowl combine melted butter, both sugar and cocoa powder. Mix until mixture turns into a grainy chocolate mixture.

4. Add yoghurt and vanilla. Beat to combine.

5. Add flour mixture. Mix until dough forms.

6. Cool for better handling but this is not necessary.

 To assemble:

1. Take about 1 tablespoon of cookie dough and roll into a small ball.

2. Make an indent in the middle of the cookie and place approximately ¼ teaspoon – ½ teaspoon of caramel in the middle.

3. Pinch the ball together and roll back into an initial shape.

4. Flatten slightly with the palm of your hand and place on cookie sheet. Sprinkle salt over cookies if using. 

5. Bake at 350 F for 9-11 minutes or until cookies have slightly cracked.

6. Cool on cookie sheet for 2 minutes and then transfer to a plate

7. Enjoy!



Cassava Fries
Recipe may be requested at Fabulousfoodwithme.tumblr.com

Cassava Fries

Recipe may be requested at Fabulousfoodwithme.tumblr.com

Chocolate Cupcakes
Recipe may be requested at fabulousfoodwithme.tumblr.com

Chocolate Cupcakes

Recipe may be requested at fabulousfoodwithme.tumblr.com

Oh no! your tumblr, makes me hungry, everything looks good, might try your recipe tooo. More posts pleasse :D :p :D

I’m glad you liked ! I shall be posting soon!

Caramella Cupcakes

Chocolate Cupcakes:

You need:

1 box devil’s food cake mix

3 eggs

½ cup oil

1 cup butter milk

¾ cup sour cream

How to:

1. Preheat oven to 350F.

2. Line your cupcake pan with liners or grease using baking spray.

3. Beat eggs, butter milk, oil, sour cream and cake mix together.

4. Pour approx. 2 talbespoons into each muffin tin.

5. Bake for 17-20 minutes or until toothpick comes out clean when inserted.


Caramel Icing:

You need:

½ cup butter – softened

2 cups icing sugar

¼ caramel sauce

½ teaspoon salt

 How to: 

1. Cream butter and caramel sauce until mixture becomes homegeouns.

2. Sift in sugar and salt and beat until medium consistencey. Add 1 teaspoon water if too stiff or some additional icing sugar if too thin.

 To assemble:

 1. With a large narrow tip, fill cupcakes with additional caramel sauce.

2. Using a spatual or piping bag, top cupcakes with caramel frosting.

3. Add an additional dollop of caramel  on top.

4. Enjoy!







Apple Pie

Something beautiful about autumn is ofcourse the leaves changing colours at their own pace. It truly is beautiful. Something that makes the windy weather bearable is a warm slice of Apple pie with a scoop of vanilla ice cream.

I Still remember those afternoons when my mom used to bake a fresh apple pie and my siblings and I would devour it. Perfect apple slices with a hint of cinnamon and that beautiful flaky crust. Ah making me hungry all over again.

Well here is the simple and easy recipe so you can get into your kitchen and start baking right away!

Pie Crust:

You Need: 

2 ½ cups all-purpose flour

1/2 teaspoon salt

1 cup shortening or unsalted butter, chilled and cubed

6-9 tablespoons ice water

How to:

1. Whisk the flour and salt together in a medium size bowl.

2. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. 3. 3. Drizzle 6 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

4. Gently gather dough particles together into a ball. Cut mixture in half and wrap both pieces in plastic wrap.

5. chill for at least 30 minutes before rolling.

6. Roll out half of the dough and assemble into 9 inch pie plate.

7. Roll out the other half and set aside. 


Apple Filling:

You Need:


3 granny smith apples – cored and sliced into quarters

1 Fuji apple – cored and slices into quarters

1 ½ teaspoon cinnamon

¼ teaspoon all spice

2 tablespoon butter – cubed, divided

3 tablespoons brown sugar

1 tablespoon all-purpose flour

1 teaspoon lemon juice


How to: 

1. Preheat oven to 375F

2. Combine the flour, brown sugar, all spice, cinnamon until well combined. Add one tablespoon butter, lemon juice and apples.

3. Stir until apples are coated.

4. Place the well coated apples into the pie plate.

5. Dot with remaining butter.

6. Place the second pie crust and crimp edges.

7. Cut slits to allow steam to go through.

8. Brush the crust with some egg wash.

9. Bake the pie for approx. 35-40 minutes or until crust is golden brown.

10. Enjoy warm with a scoop of vanilla ice cream!





Potato Cheddar Pierogies

These have really become a staple in my household. They’re not the healthiest option but every now and then when you’re craving some good comfort food you know pierogies is the way to go. I recently posted a recipe on a quick version of pierogies.

This recipe is really a labour of love recipe but it’s worth it, especially if you prefer the thick dough pierogies. 

*Recipe Adapted from CBC Best Recipes

Pierogies Dough:

You need: 

3 cups (750 mL) all-purpose flour
1 teaspoon (5 mL) salt
1 egg
3/4 cup (175 mL) water, (approx.)
2 tbsp (30 mL) vegetable oil

How to:

1. Mix flour and salt until well combined.

2. In a small bowl, whisk together egg, water and oil. Stir into flour mixture.

3. You might need to add in approx. 1-3 tbsp more water to make soft but not sticky dough.

4. Turn out onto lightly floured surface; knead until smooth, about 10 times.

 5. Halve dough; cover with plastic wrap or damp towel and let rest for 20 minutes

Potato Cheddar Filling

You need:

3 large russet potatoes, boiled and mashed
2 teaspoons butter

1/3 cup finely chopped onion

1/2 cup shredded cheddar cheese
½ teaspoon salt 
½ teaspoon pepper

1 teaspoon Dijon mustard (optional)

 How to:

1. Melt butter over medium heat and sauté onions until golden brown.

2. Add to mashed potatoes.

3. Stir in cheese, salt, pepper and Dijon mustard if using.

4. Set Aside.

 How to Assemble:

1. Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to about ¼ inch thickness.

2. Using 3-inch (8 cm) round cutter, cut into rounds.  (I use the bottom of my Magic bullet cup) Place 1 teaspoon filling on each round. Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Use a fork to secure even further. 

3. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 pierogies.

5. In large pot of boiling salted water, cook pierogies, in batches and stirring gently, until floating and tender, about 7 minutes.

6. With slotted spoon, remove to colander to drain.

7. In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add pierogies; cook until golden.

8. Garnish with parsley and serve with sour cream.

9. Enjoy!

Choconilla Cake

As I was surfing the net randomly I came across a baker’s beautiful cake collection. Amongst her cakes was a gorgeous chocolate and vanilla cake. Since I like to try things on my own and see how things will turn out in my kitchen I thought I’d try to replicate the cake. It was kind of hard thing to do with no recipe but as I searched some more I found a recipe that I did have to tweak some to get how I want it. 

This cake is a beautiful 4 thin layered cake with a decadent ganache poured between each layer. It may sound like some work but don’t worry it’s not as hard as you may think! But if you really are short on time or are just being lazy you can always just used boxed cake mixes. You will need half of each chocolate and vanilla cake boxes. 

Recipe Adapted from :


You need: 

Chocolate Base:

1 1/3 cups sugar 
1 1/3 cups  All-Purpose Flour 
2 tablespoons  cornstarch
1/2 cup Double-Dutch Dark Cocoa or Dutch-process cocoa 
1 1/4 teaspoons baking powder 
2 teaspoons espresso powder 
1/4 teaspoon baking soda 
1/2 teaspoon salt 
3 large eggs 
1/2 cup  vegetable oil 
2 teaspoons vanilla extract 
3/4 cup buttermilk


1/2 box of chocolate cake mix

Vanilla Base: 

1 cup  sour cream 
2 large eggs 
1 cup sugar 
1/2 teaspoon salt 
1 ¾ teaspoons baking powder 
1/3 cup vegetable oil 
2 teaspoons vanilla extract 
2 cups All-Purpose Flour


1/2 box of Vanilla Cake mix

Chocolate Ganache: 

1 1/2 cups heavy cream

2 cups chocolate chips

How to:

Chocolate Base:

 To make the chocolate cake: 

1. Whisk together the flour, espresso, baking powder, baking soda and salt in a small bowl.

2.  In a large bowl, beat the eggs, oil, sugar and vanilla until smooth. 

3. Alternating, Add the flour and buttermilk to the egg mixture, beating until smooth. 

4. Pour the batter into the prepared pan. 

5. Bake the cake for about 35 minutes, or until a cake tester inserted into the center comes out clean. 

6.  Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool. 

7. Divide the cooled cake in half horizontally. Set Aside for later. 

Vanilla Cake

1. Whisk together the sour cream, eggs, sugar, salt, baking powder, vegetable oil, and vanilla.

2. Stir in the flour, mixing till smooth. 

3. Pour the batter into one of the prepared pans. 

4. Bake the cake for 35 to 45 minutes, until the cake is beginning to brown on top.

5. Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool. 

6. Divide the cooled cake in half horizontally. Set Aside for later


1. Heat heavy cream in a saucepan until it comes to a boil. 

2. Pour the cream over the chocolate chips into a bowl.

3. Let the chocolate melt by the heat of the cream for 3 minutes.

4. Whisk until you get a silky chocolate mixture.

5. Set aside and cool until thick but pourable. 

To Assemble:

1. Place one layer of the vanilla cake. Pour approx 1/4 cup of the cooled ganache. Spread with a spatula or the back of the spoon, leaving 1/2 inch of plain cake. 

2. Top with one of the chocolate layers and repeat ganache spreading process.

3. Repeat with the remaining two layers. 

5. Spread the remaining ganache over the top and sides of the cake.

6. Let cool for approx 3 hours or until ganache has firmed.

7. Enjoy!


Berry Pudding Cakes

So she finally decides to post some recipes after all this time. It’s berry time! Summer is beautiful here, with fresh fruit and vegetables and the beautiful sun shining away. I’ve been posting pictures of some yumilicious food but haven’t posted up many recipes for a while, so without further ado: Berry Pudding Cakes.

 Now you can use whatever berry/ies you have on hand. Fresh of course is best but if they’re not available then frozen is fine. I only had fresh strawberries and blueberries on hand so I decided to use frozen raspberries. Be creative with this recipe! Add some orange zest, garnish with chocolate, and add a dash of cinnamon.  I’m keeping it classic with just some vanilla but don’t be scared to be creative.

 You need:

Non-stick cooking spray


1/4 cup sugar

1 teaspoon vanilla

Few grains of salt

½ cup fat-free milk

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 1/2 cups assorted fresh berries (raspberries/blueberries/strawberries/blackberries/cranberries)

 How to:

1. Preheat oven to 400 degree F.

2. Lightly coat three 6-ounce individual quiche dishes with non-stick cooking spray. Arrange on a baking pan.

3. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined.

4. Sift in flour and baking powder; whisk until smooth.

5. Divide berries in the prepared quiche dishes. Pour batter over berries.

6. Bake about 20 minutes or until puffed and golden brown.

7. Serve warm. 

Triple Chocolate Cupcakes

Mhm chocolate. One of my absolute favourite desserts as I have mentioned many times before. I’m going to keep this short…no energy. It’s Ramadan for us Muslims so here in the west the fasts are about 18 hours long. Don’t ask why I’m torturing myself with a cupcake blog but these are soo good so they need to be up. Finally.

These gorgeous cupcakes are made with a chocolate sponge, filled with an easy chocolate mousse and topped with classic chocolate buttercream frosting. YUM


Decadent Chocolate Cupcakes:

You need:

1 box devil’s food cake mix

3 eggs

½ cup oil

1 cup butter milk

¾ cup sour cream

How to:

1. Preheat oven to 350F.

2. Line your cupcake pan with liners or grease using baking spray.

3. Beat eggs, butter milk, oil, sour cream and cake mix together.

4. Pour approx. 2 talbespoons into each muffin tin.

5. Bake for 17-20 minutes or until toothpick comes out clean when inserted.

Easy Chocolate Mousse:

You need:

2 cups cool whip

½ package of chocolate pudding – prepared according to directions

How to:

Fold in the cold whip to the pudding. Cool in refrigerator until ready to use.

Chocolate Buttercream

You need: 

½ cup butter or margarine, softened

¼ + 2 tablespoons cup cocoa

2 cups sifted confectioners’ sugar

1 - 3 tablespoons milk

 How to:

1. Cream butter with icing sugar.

2. Sift in cocoa powder. 

3. Add milk by tablesppon until icing is medium consistency. 

How to assemble:

1. With a large narrow tip, fill cupcakes with the cooled chocolate mousse.

2. Pipe butter cream onto cupcakes using a piping bag or spread the frosting using a spatula.

3. Serve and enjoy!


Peanut Butter Cookies

Peanut butter cookie time. Peanut butter cookie time. Yay!

Peanut butter cookies, ain’t that a classic. I’ve been craving these for a week now and when I did decide to make them the peanut butter decided to finish. I now bought a large bottle of peanut butter and got baking this afternoon. I made these oh so many years ago and I do remember them being scrumptious. Wonder why I didn’t make them again…

It’s a simple recipe therefore you don’t need to be an expert in the kitchen.

You can either use crunchy or smooth peanut butter. I used crunchy because that’s the type I had.


Combine baking soda, baking powder, salt, peanut butter, both sugars and butter in a large bowl. Beat until combined.


Scrape down the sides. Add one egg and combine until the egg has been incorporated into the mixture.

Beat in flour until mixture forms a dough. Cover and cool mixture for about 3 hours or until the dough is firm.

Using a ice cream scooper, scoop out equal sized balls. You can also roll them with your hand for perfect shaped cookies. 

This step is optional but they do make your cookies look pretty. Using a fork press down on cookies making a criss cross effect. you can also just press the cookies a little with a spoon. 

Bake in a preheated oven at 375 for 10 minutes. Cool on baking sheet for 5 minutes and then transfer to wire rack. 


You need:

1/2 cup peanut butter 

1/2 cup unsalted butter - softened

1/2 cup white sugar

1/2 cup brown sugar - packed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 1/4 cup all purpose flour

How to:

1. Combine baking soda, baking powder, salt, peanut butter, softened butter and both sugars. Beat well with a mixer.

2. Beat in egg until well incorporated. 

3. Add flour and mix well.

4. Cool mixture for 3 -5 hours in refrigerator.

5. Preheat oven to 375 F. Prepare cookie sheet with parchment paper.

6. Roll equal sized portions of the dough.

7. Flatten slightly using a fork.

8. Bake for 10 minutes. Cool cookies on pan for 5 minutes and then transfer to cooling rack.

9. Enjoy!

Sausage Rolls

You know when you have an old classic recipe but you want to add a little kick to it just to make something differ. Well I was having one of those days. Something simple and classic like sausage rolls was forming into something different.

This was the first time I used chipotle peppers in adobo. I finally ended up buying them and I must say they didn’t taste so bad in this recipe. Here is something simple and easy yet very pleasing for your guests.

Note* I used one quarter of this recipe therefore my portions in my picture may be very small.

Recipe Yield – serves approx. 4-6 

You need: 

½ pound ground beef

1 teaspoon salt

Fresh black pepper

½ teaspoon cumin

2 chipotle peppers in adobo – chopped

4 garlic cloves- chopped

1 tablespoon paprika

2 teaspoons oregano

1 teaspoon olive oil

½ onion – diced

¼ cup Dijon mustard (optional)

1 pound frozen puff pastry – thawed and cut in half

egg wash :

Whisk 1 egg with one tablespoon water. 

How to:

1. Puree the chipotle peppers and garlic cloves. Add in salt, pepper, cumin, paprika and olive oil. Blend until well combined.

2. Add the spice mixture into the ground beef. Mix well.

3. Cook the beef mixture over medium high heat for approx. 3 minutes or until the mixture is dry and all the juices have evaporated.

4. Remove from heat. Add onions.

5. On a lightly floured surface, roll the pastry dough into a square of about 1 cm thickness.

6. Cut rolled dough into equal sized strips. The width of each strip should be approx. 4 cm.

7. Spread 1-2 teaspoons of Dijon mustard onto each strip if using.

8. Along the middle of the pastry strip, add some of the cooled beef mixture. You do not want to add to much, as the mixture will fall out.

9. Start rolling from the bottom (narrow side)  of each strip.

10. Cut each roll into one inch pieces. Brush sides with egg wash.

11. Place rolls on a baking sheet covered with parchment paper. 

11. Bake in a preheated oven at 375F for about 12 minutes or until golden brown.

12. Enjoy!


Shortcut Pierogies


I was never a big fan of pierogies back in the day. I made them in high school and then tried the frozen stuff the grocery store sells. It just wasn’t tasty enough and they tasted very plain to me.

Few months ago I had pierogies at an Organic Café and those got me searching up pierogi recipes.

I made these when I had leftover wonton wrappers. There’s not a big difference between the “real” pierogies and the shortcut version but I will be posting the “real” recipes soon and you can decide for yourself.

Prepare all your ingredients. Add the Dijon mustard, sauteed onions, salt, pepper, cheese, and sour cream to the mashed potatoes. Set aside. 

Cut your wonton wrappers using a cookie cutter. Try to get a large cookie cutter so you can get the most out of your wonton wrappers. 

Place approximately 2 teaspoons of the potato mixture into the middle of the wrapper. You don’t want to jam pack the wonton wrapper or they will tear while boiling. 

Water the edges and fold in half, forming a beautiful pierogi. 

Add the pierogies to a pot of boiling salted water. Cook for around 4-5 minutes. Because of the thin wonton wrappers the mixture will be transparent through the wrappers. 

Drain the perogies. Saute them in one tablespon butter for a few minutes. 

You may saute them in the same pan as you sauteed the onions. You can even add some chopped onions if you want. 

Garnish with some chopped parsley nad serve with sour cream. Enjoy!

You need:

1 large Yukon gold potato – cooked and mashed

½ cup onion – chopped

2 tablespoons butter

1 tablespoon sour cream

1 tablespoon Dijon mustard

¼ cup cheddar cheese - shredded

1 teaspoon salt

Fresh black pepper

30 – 35 wonton wrappers

Parsley – chopped

Sour cream

How to:

1. Sauté onions in 1 tablespoon butter until caramelized.

2. Mix the mashed potatoes, sautéed onions, sour cream, Dijon mustard, cheddar cheese, salt and pepper in a large bowl and mix thoroughly.

3. Cut the wonton wrappers with a large circle cookie cutter.

4. Drop about 2 teaspoons of the potato mixture into the middle of the wonton wrapper.

5. Coat the sides with water and fold in half, forming a pierogies.

6. Continue until all the mixture is finished.

7. Set a large pot of salted water to boil.

8. Add pierogies to the boiling water and cook for 4 – 5 minutes on medium high heat.

9. Drain pierogies. Sauté the pierogies in butter until golden brown.

10. Garnish with chopped parsley and Serve with sour cream if desired. Enjoy!

Chocolate Oat Bars

Oat bars: healthy or not healthy, that’s for you to decide. I like to think they’re healthy so I don’t feel super guilty eating them afterwards.

I made these in high school when I was in grade 9. After that I’ve made them many times and even made them when going on long trips. They look like they would take a lot of time to prepare but trust me they’re not. It’s a two-step recipe. No there are not only 2 steps in the recipe but there are two major steps: one is making the oat mixture, and second is making the scrumptious chocolate filling. 

Key ingredients: chocolate chips, oats and sweetened condensed milk.

No you cannot substitute the sweetened condensed milk for anything specially not regular milk. This particular milk is sweeten and thickened to the consistency of pudding. It’s very rich and even one lick of the condensed milk will give you a reason to hit the gym the next morning. But don’t worry when you combine it with the oats it makes the treat all the better but you might still have to hit the gym…but don’t worry it’s worth it. 

You need:

9 x 13 baking pan

3 cups rolled oats

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter – softened

2 cups brown sugar

2 eggs

4 teaspoons vanilla extract – divided

1 can sweetened condensed milk – approx. 300 ml can

1 ½ cups semi-sweet chocolate chips

2 tablespoons walnuts (optional)

¼ teaspoon salt

How to:

1. Preheat oven to 350 F. Line a 9 x 13 baking pan with parchment paper. Set aside.

2. In a large bowl, beat together 1 cup butter and brown sugar until light and fluffy.

3. Mix in eggs and 2 teaspoons vanilla. Set aside.

4. In another bowl combine oats, flour, baking soda and 1 teaspoons salt.

5. Stir oat mixture into the butter mixture. Set aside.

6. In a medium sauce pan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter and ¼ teaspoon salt over low heat, stirring until smooth.

7. Remove from heat.

8. Stir in walnuts and two teaspoons vanilla extract.

9. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over top and dot with remaining oat mixture.

10. Bake for 30 to 33 minutes in preheated oven.

11. Let cool on wire rack. 

12. Cut into square pieces and enjoy!