You guys, I am knee deep in trying to prep as many things as possible for our Thanksgiving extravaganza. The Husband’s family is coming out to visit for the holidays and we’re so excited that most of them are making the trek to Colorado!
Let’s not talk about the fact that I’ve never successfully made a turkey nor tried to feed that many people any meal… much less Thanksgiving dinner. Thanksgiving dinner is the epitome of holiday dinners. Like, my favorite meal of all time. The pressure is on.
In order to maximize the amount of fun we have while people are visiting and enjoy Thanksgiving dinner to the max, I’m trying to do as much food prep for all the other meals as I possibly can.
One of my favorite desserts that my mom made us while growing up was affectionately called pizza bars. From the sweet, buttery oatmeal crust to the caramel and chocolate topping… these bars are perfection to me.
The best part of Pizza Bars is that they freeze and un-freeze absolutely beautifully and are a breeze to make.
The hardest part of making them?
Working that darn crust into the far reaches of the pan.
The other hardest part? Not eating them before Thanksgiving arrives.
Makes 1 Jelly Roll Pan
1 cup brown sugar
1 cup Margarine or butter (soft)
1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cup oatmeal
1/2 jar caramel sauce/ fudge (found near the ice cream aisle)
1 cup mini chocolate chips
1 cup mini M & M’s
2 squares of almond bark
Preaheat oven to 350 degrees.
Cream together the butter and brown sugar. Add the flour, baking soda, salt and oatmeal. Mix well. Using your fingers, press the dough into the jelly roll plan. This will take a little bit of work to get the dough to spread to the edges.
Bake 10 to 15 min at 350 degrees.
Spread hot crust with 1/2 jar Mrs. Richardson’s butterscotch caramel
fudge. Sprinkle with 1 cup M&M’s and 1 cup mini chocolate chips.
Melt 2 squares white almond bark. Drizzle over bars. Chill.
I love making a double batch of these bars and they freeze amazingly well!