I shared one of my most well-received recipes a while back. It is so, so simple. Not that there’s anything wrong with that. It’s just that when you slave over something that is pretty involved, it’s a tiny bit disheartening when something you threw together in 10 minutes gets a better response. Overall, though, having a delicious dessert that’s also quick and easy isn’t such a bad thing.
Traditionally, I make these with chocolate chips and peanut butter chips. Because Quinn was my reason for baking these, I let him have his say this time, and he wanted chocolate chips, caramel chips, and hazelnuts (about 3/4 cup). For an extra variation, I also used chocolate graham cracker crumbs.
Looking at BoB, you may think that I bake all the time. I do bake frequently, and I love doing it. But, there are days when I’m just not up for it. That’s when recipes like these can be your best friend. While these are certainly not a culinary masterpiece, they are definitely good. And, what a great return on your time and effort!
- 1 & 1/2 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 14 ounces sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits
- 3/4 cup chopped hazelnuts
Preheat oven to 350°.
Combine crumbs and butter. Press into bottom of a 9″ x 13″ pan. Pour condensed milk over the crust. Sprinkle chocolate chips, caramel bits, and hazelnuts on top of milk. Bake for about 25 minutes or until lightly browned. Cut into bars and enjoy.