Caramel pecan bars
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| %%%%%%%%%%%%%%%%%% | ||
| %%%%% BASE %%%%% | ||
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| 1½ | cup | All purpose flour |
| ¾ | cup | Lightly packed brown sugar |
| ½ | cup | Oatmeal |
| ½ | cup | Butter, cold |
| 1 | each | Egg, beaten |
| ¾ | cup | Chopped pecans |
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| %%%%% TOPPING %%%%% | ||
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| 1 | can | (300ml) sweetened condensed milk (not evaporated) |
| 25 | cartons | Unwrapped |
| ¼ | cup | Butter |
Directions
BASE: Combine flour, brown sugar and oats in large bowl. Cut in butter until crumbly. Stir in egg and nuts. Mix well. Reserve 1-½ cups of crumb mixture. Press remainder firmly on bottom of greased 13x9 inch cake pan. Bake at 350F for 15 minutes. TOPPING: Heat sweetened condensed milk, caramels and butter in saucepan on low heat, stirring constantly until smoothly melted. Pour over crust.
Sprinkle reserved crumbs evenly on top. Bake 20-25 minutes, or until golden and bubbly. Cool completely. Cut into bars. Origin: Baking Festival, 1994 Recipes, by Robin Hood and Baker's. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-15-94