Yield: 16 Bars
Measure | Ingredient |
---|---|
½ cup | Unsalted butter; softened |
¼ cup | Sugar |
¾ cup | Rolled oats |
⅔ cup | All-purpose flour |
14 ounces | Sweetened condensed milk |
½ cup | Unsalted butter |
¼ cup | Brown sugar, packed |
1 teaspoon | Vanilla extract; to 2 ts |
¼ cup | Unsalted butter |
2 tablespoons | Water |
2 tablespoons | Cocoa; sifted |
1½ cup | Confectioners' sugar; sifted |
BASE
CARAMEL
ICING
Karen Kruckenberg of Harvard, Illinois earned an honorable mention in the 1996 Chicago Tribune Annual Holiday Cookie Contest with a simple recipe for caramel oat bars from England.
1. Heat oven to 350'F. For base, beat butter and sugar in small bowl of electric mixer on medium-high speed until light and fluffy, 3 minutes. Add oats and flour; beat until smooth. Press into greased 8-inch-square or 9-inch-square baking pan. Bake until set, 20 minutes.
2. Meanwhile, prepare caramel mixture. Heat condensed milk, butter and brown sugar to a boil in heavy saucepan over medium heat. Boil, stirring constantly, 5 minutes. Remove from heat; stir in vanilla.
Pour caramel mixture over cooked base; allow to cool completely.
3. To prepare icing, melt butter in saucepan over medium heat. Stir in cocoa and water until smooth. Add confectioners' sugar; stir until mixed well. Spread over cooled caramel layer. Allow to set before cutting. Store refrigerated.
Source: Chicago Tribune, December 4, 1996