Marshmallow Oatmeal Caramelitas

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Marshmallow Oatmeal Caramelitas www.radmomcoolkid.com

Once upon a time we were snowed in for a week…and I cooked and baked for daaaaaaaays. And thank goodness because I made these Marshmallow Oatmeal Caramelitas and our lives have been forever changed. That sounds dramatic but I’m not kidding. These things are so good. The combination of the gooey caramel, melty chocolate, and creamy marshmallow is perfect against the oat and butter cookie base. Just make them already.

Marshmallow Oatmeal Caramelitas www.radmomcoolkid.com

Marshmallow Oatmeal Caramelitas

1 1/2 cups unsalted butter, melted
1 1/2 cups sugar
3 Tbsp. molasses
2 Tbsp. vanilla
2 cups all-purpose flour
2 cups old-fashioned oats (not instant or quick cook)
2 tsp. baking soda
pinch salt
40 caramel squares, unwrapped
1/2 cup heavy cream
1 3/4 cups semi-sweet chocolate chips
10-12 large marshmallows, cut in half

Preheat oven to 350F and grease a 9 x 13 baking pan.

In a large microwave-safe mixing bowl: melt butter. Whisk in sugar, molasses, vanilla until smooth. Add flour, oats, baking soda, salt, and stir to combine.

Spread half of this mixture in the bottom of the prepared pan. Press it flat and set remainder aside. Bake 10 minutes.

In a large microwave-safe bowl: combine caramels and cream. Heat for 1 minute, stir. Repeat until the caramel has completely melted.

When the crust is done, remove from the oven and sprinkle with chocolate chips. Pour the caramel sauce over the chips. Place marshmallows all over the top of the caramel sauce. Top with the reserved oat and flour mixture.

Return pan to oven and bake 15 to 18 minutes or until edges are lightly browned the center is bubbling.

Let the bars cool completely before slicing. You can speed up the cooling process by putting them in the fridge for a few hours but they are very hard to slice if they get too cold! You can store them, covered, at room temperature.

Marshmallow Oatmeal Caramelitas www.radmomcoolkid.com

Homemade Chocolate Pudding

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Homemade Chocolate Pudding www.radmomcoolkid.com

This summer the kids and I have been having some fun in the kitchen! Noa has become the master of scrambled eggs in the house and Isca knows the names of all the pantry and fridge ingredients and where all the cooking utensils are located so she makes a great assistant. Hollis stirs and is a professional step-stool dragger and shredded cheese thief.

Last week we held a family cooking competition similar to the tv show Chopped. I’m excited to share the photos and maybe some video, too!

This week we tackled homemade chocolate pudding. I was working on a guest post for My Mommy Style that will be published later this week and I needed pudding for it. I was NOT about to haul 3 kids to the store for 1 thing so we whipped up a batch of homemade pudding in no time! Consider this your warning: This pudding is really rich so go easy on the portions!

Homemade Chocolate Pudding

adapted from Chocolate Cornstarch Pudding

1/3 c. Brown Sugar
1/4 c. Corn Starch
3 heaping TBSP. Cocoa Powder
1/8 tsp. Salt
2 3/4 c. Milk
1 TBSP. Butter
1 tsp. Vanilla

In a large saucepan combine brown sugar through salt. Mix it really well and make sure there are no clumps or lumps. I just used my fingers to break things up!

Homemade Chocolate Pudding www.radmomcoolkid.com

Homemade Chocolate Pudding www.radmomcoolkid.com

Whisk in milk and heat over medium until it boils. Once it starts to boil – whisk continuously for 2-3 minutes until the pudding coats the back of a spoon.

Homemade Chocolate Pudding www.radmomcoolkid.com

Remove from heat, stir in butter and vanilla and let cool a bit before chilling. Before putting it in the fridge, place plastic wrap directly on the surface of the pudding, covering all of it. This will keep it from forming that strange, gelatinous “skin” on top. Gag.

Homemade Chocolate Pudding www.radmomcoolkid.com

We had some after dinner and Luke told us his grandma used to make it and while it was still hot she would serve it up with a scoop of vanilla ice cream right in the center of each bowl. Um, thanks for telling us when we have NO ice cream, man!

Homemade Chocolate Pudding www.radmomcoolkid.com

Make sure you have vanilla ice cream on hand before making this…

caramel corn puffs

This is one of our favorite treats.  It’s sweet, buttery, crispy and melts in your mouth.  It is addicting so I try to give half the batch away to stop myself from eating every last bit.
This is an AMAZING party snack, neighbor gift, break-up cure, breakfast…(don’t judge me). I hope you like it as much as me. That way we can all look terrible in swimsuits together :)
First things first, gather up your ingredients:
butter flavored corn puffs (cheeseless Cheeto’s)
corn syrup
brown sugar
butter
baking soda
How did I forget to put the baking soda in the picture?
Use a medium (2 qt.) saucepan to melt the butter, corn syrup and brown sugar together.
This is about to become a melty heavenly caramely sauce…
Whisk the caramel and let it gently boil for a couple of minutes.
It will look like this as it cooks.

Then, add the baking soda and whisk like crazy to incorporate it.  Your sauce will foam up…that’s why you’ll need the bigger saucepan.

My helper, Isca, adding the baking soda while I whisk (and take pictures, if we’re getting technical).
The sauce is getting foamier…
Once the baking soda is worked in you have a nice fluffy, foamy mixture that looks like this:
Pour the corn puffs onto a large cookie sheet or jelly roll pan that has sides and quickly pour your caramel all over the top.

Then, stir stir stir :)  Little helpers are generally good at this.  The sauce will start to set up pretty quickly but it’s okay if your puffs aren’t 100% perfectly coated.  Just try to get them mostly coated and don’t leave some without any sauce.

Isca is a good helper in the stirring department
Once you’ve stirred enough, spread the puffs out evenly in your pan.
Put it in the oven.  While it’s in the oven you have to stir it every 10 minutes.  This will help distribute the caramel and ensure that every surface of each puff gets nice and crisp and irresistable.  Once it’s done, pour it out onto some waxed paper and break it up into bite-sized pieces.
Then try to let it cool.  I dare you.  You can’t, so start gobbling it up and keep a spatula handy to smack the hands of others who might think you made it to share.
Caramel Corn Puffs
The death of your diet, sorry.

Caramel Corn Puffs

8 oz. butter flavored corn puffs
1 c. brown sugar
1/2 c. corn syrup
1/2 c. butter
1 tsp. baking soda

Preheat oven to 250 degrees F.  Pour corn puffs into a large cookie sheet or jelly roll pan with sides.

Melt brown sugar, corn syrup and butter together in a 2 quart saucepan.  Bring to a gentle boil and cook for 2 minutes.

Add baking soda and whisk well into a frothy foamy caramel mixture.

Pour the caramel over the puffs and stir until all the puffs are coated with some of the sauce.  The sauce starts to set quickly so don’t worry if your puffs aren’t perfectly coated.

Arrange the puffs evenly in the pan then bake at 250 degrees F. for 45 minutes, stirring every 10 minutes.

Pour the puffs out onto waxed paper and break into bite-sized pieces, then let cool, if you can!

Rad Mom Cool Kid

Rad Mom Cool Kid