These cannabis caramel bars are a hearty treat, but don’t expect to move once they’ve kicked in. Couch-lock is almost certainly a guarantee.
- 1½ cups rolled oats
- 1½ cups flour
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup melted cannabutter
- ¼ cup melted butter
- (topping) ½ cup brown sugar
- (topping) ½ cup granulated sugar
- (topping) ½ cup butter
- (topping) ¼ cup flour
- (topping) 1 cup chopped nuts
- (topping) 1 cup chocolate, chopped
Preheat the oven to 375°F. Using a large mixing bowl, combine your oats, brown sugar, flour, salt and baking soda. Add your cannabutter and plain butter and then stir until the texture becomes crumbly. Set aside one cup of this mixture for later use with the topping.
Now grease a 13 by 9-inch baking pan and press the remaining oat mixture into the bottom of it. Bake this for about 10 minutes, or until lightly brown. Remove them from the oven and cool for 10 minutes, being sure to leave the oven on.
While the bars cool, you can begin making the caramel topping by stirring the sugars and butter together in a heave sauce pan. Heat the concoction over minimal heat until bubbling and then allow to simmer for half-a-minute. Remove from the heat and cool until tepid; now stir in the flour.
Finally, top the oat base with chocolate pieces and mixed nuts, then drizzle on the caramel topping, followed by the 1 cup of uncooked oat mix sat aside earlier in the recipe. Place back in the oven for an additional 20 minutes (or until the caramel bars are golden brown all over). Cool once more, cut and enjoy!