1996 Honorable Mention: Caramel Oat Bars
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1996 Honorable Mention: Caramel Oat Bars
  Cookies    Holiday    Oats  
Last updated 6/12/2012 12:41:32 AM. Recipe ID 335. Report a problem with this recipe.
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      Title: 1996 honorable mention: caramel oat bars
 Categories: Cookies, Holiday
      Yield: 16 Bars
 
----------------------------BASE---------------------------------
    1/2 c  Unsalted butter; softened
    1/4 c  Sugar
    3/4 c  Rolled oats
    2/3 c  All-purpose flour

--------------------------CARAMEL-------------------------------
     14 oz Sweetened condensed milk
    1/2 c  Unsalted butter
    1/4 c  Brown sugar, packed
      1 ts Vanilla extract; to 2 ts

---------------------------ICING--------------------------------
    1/4 c  Unsalted butter
      2 tb Water
      2 tb Cocoa; sifted
  1 1/2 c  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.
  




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Recipe ID 335 (Apr 03, 2005)

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