I'm a huge fan of chocolate and peanut butter. I seriously don't think there is a better combination than that, at least when it comes to satisfying my own personal sweet tooth. But my second favorite combo - and believe me when I say it's a very close second - is chocolate and caramel. I LOVE that mixture of yumminess. So I definitely plan to have a little treat tonight in honor of National Chocolate Caramel Day.
Here are two low-cal, sucralose-sweetened recipes that feature chocolate and caramel. Have a great weekend!
Choc-Oat Caramel Chewies
1¾ cups quick or old-fashioned oats
1½ cups all-purpose flour
⅓ cup SPLENDA® Brown Sugar Blend, packed
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter or margarine, melted
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
½ cup caramel ice cream topping
2 tablespoons all-purpose flour
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.
Combine oats, 1½ cups flour, SPLENDA® Brown Sugar Blend, baking soda and salt in large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of prepared baking pan.
Bake 12 to 15 minutes or until golden brown. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within ¼ inch of pan edges. Sprinkle with reserved oat mixture. Return to oven; bake 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm. Cut into bars.
Chocolate Caramel Chiller
1 packet SPLENDA® Flavors for Coffee, Caramel
¾ cup skim milk
2 tablespoons chocolate flavored instant pudding mix
1 cup Ice, as desired
Mix all ingredients together in a small bowl. Chill in refrigerator 5 minutes. Remove from refrigerator. Stir and pour into a tall glass with ice.