Candy Bar Pizza

I haven't done a recipe in awhile, so here is one. Tara has a gluten allergy, so I will do one for her. Unless oatmeal is one of the things you are allergic to, this should be OK.

Candy Bar Pizza

Crust

2 cups oatmeal
1/2 cup brown sugar
1/3 cup light corn syrup
2 TBL butter, melted
2 TBL chunky peanut butter
1/2 tsp vanilla extract

Combine the oats, brown sugar and corn syrup in a medium bowl...I used a stand mixer. Add the butter, peanut butter and vanilla and mix well. Divide the mixture in half and press into two 9 inch cake pans that you have sprayed with Pam. Bake at 350 degrees for 10 to 12 minutes. It will be kind of puffy and flatten out when you cool it for 10 minutes in the pan.




(Hint: I used the side of a spatula to press it into the pan and then when it was cool I used the same spatula to make an indentation around the inside of the crust so there was a slightly raised edge around the pizza to hold the rest of the ingredients.)

Filling

26 caramels
2 TBL water
1 cup of semisweet chocolate chips
1/3 cup chunky peanut butter
2 tsp shortening (I used Crisco)
1/2 cup salted peanuts




This is the most time consuming part. Unwrapping all those caramels! OK. Take one for yourself. Put the unwrapped caramels in a medium bowl and microwave for around 2 minutes. Stir after one minute and watch closely so you don't burn them. If you do, you still have enough left in the bag....unless you ate too many while you were unwrapping! I said ONE. Stir the caramels until they are smooth and drizzle all over the pizza. You may have to spread it a bit with the spatula. Then melt the chocolate chips in another medium bowl. (I know! A lot of dishes to wash!) Stir the chocolate after 1 minute and then microwave in 30 second increments. Stir and see if they are all melted. Add the peanut butter and shortening, stir until blended. Add the peanuts, stir and then spread carefully over the caramel layers.




Chill for 30 minutes before serving.




It worked best for me to keep it in the fridge. It is roastingly hot and humid here, so that may have something to do with it. The caramel tends to ooze out if you leave it on the counter. Pop it out of the pan and cut it with a large knife or a large pizza wheel. It will take a bit of muscle, but totally worth it! I plan on keeping it in the fridge.