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1996 Honorable Mention Caramel Oat Bars

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Cookies Holiday

Ingredients:

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

Directions:

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@worldnet.att.net>
 
Date: Wed, 11 Dec 1996 04:11:46 +0000