1996 Honorable Mention Caramel Oat Bars

Title:
1996 Honorable Mention Caramel Oat Bars

Yield:
16 Bars

Categories:
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





 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 


 


 Date: Wed, 11 Dec 1996 04:11:46 +0000