Smurtles - A treat we had at Josie's farewell

Ingredients

• 1 2/3 cups quick oats
• 1 2/3 cups all-purpose flour
• 1 cup packed brown sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, mostly melted
• 1 pkg. (14 oz.) vanilla caramels
• 1/4 cup heavy whipping cream
• 1 3/4 cups Guittard Milk Chocolate Chips (or other high quality chips)

Directions

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking pan.

COMBINE oats, flour, brown sugar, baking soda and salt in large bowl. Add butter; stir until well combined. Reserve 1 1/4 cups of mixture. Press remaining mixture into bottom of prepared pan. Bake for 8 minutes.

COMBINE caramels and whipping cream in medium saucepan. (Or use microwave and a glass container) Cook over medium-low heat, stirring occasionally, until caramels are melted and mixture is smooth. Spread caramel mixture evenly over the baked crust. Sprinkle milk chocolate chips over caramel layer. Sprinkle reserved crumb mixture over top.

BAKE 12-14 minutes or until top is light brown. Cool in pan on wire rack. Cut into bars.

Best Fudge - A recipe from Jennica

2/3 c evaporated milk
1 c dark brown sugar
1 c white sugar
12 large marshmallows

Cook and stir over medium heat until it comes to a boil that can't be stirred down. Boil 7 minutes. Then mix in the following using a mixer...or a really strong arm:

12 oz chocolate chips
1 cube butter, cut up
1 t vanilla

Pour into 8x8 or 9x9 foil lined pan. (Spray the foil with cooking spray.)

You can also stir in chopped nuts, or add a layer of mini marshmallows (pour 1/2 the fudge in the pan, sprinkle with marshmallows, pour the rest of the fudge on top), or sprinkle the top of the fudge with peanut butter chips, or whatever else you think of!