Yield: 16 Bars
|½ cup||Unsalted butter; softened|
|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||Cocoa; sifted|
|1½ cup||Confectioners' sugar; sifted|
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