1996 honorable mention caramel oat bars
16 Bars
Ingredients
| Quantity | 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 |
Directions
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 Posted to MM-Recipes Digest V3 #339 From: Linda Place <placel@...>
Date: Wed, 11 Dec 1996 04:11:46 +0000