1996 Honorable Mention: Caramel Oat Bars Recipe
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Ingredients : 1996 Honorable Mention: Caramel Oat Bars Recipe
BASE
1/2 cup Unsalted butter, softened
1/4 cup Sugar
3/4 cup Rolled oats
2/3 cup All-purpose flour
CARAMEL
14 oz Sweetened condensed milk
1/2 cup Unsalted butter
1/4 cup Brown sugar, packed
1 tsp Vanilla extract, to 2 ts
ICING
1/4 cup Unsalted butter
2 tbsp Water
2 tbsp Cocoa, sifted
1 1/2 cups 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
Converted by MC_Buster.
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