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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oatmeal Caramel Bars Recipe

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This recipe for Oatmeal Caramel Bars is from MOM'S RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base
2 cups flour
2 cups quick-cooking oats
1 1/2 brown sugar
1 1/4 butter, softened
1 teaspoon baking soda
1/2 teaspoon salt
Filling
1 jar (12.25 ounce) Caramel ice cream topping (1 cup)
3 tablespoons flour
1 cup semisweet chocolate chips (6 ounces)
1/2 cup chopped nuts
Directions:
Directions:
1. Heat oven to 350 degrees. Grease 13 x 9 inch cake pan with shortening, or cooking spray. In large bowl, beat base ingredients on low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of pan.
2. Bake 10 minutes. Meanwhile, in small bowl, stir together caramel topping and 3 tablespoons flour.
3. Sprinkle chocolate chips and nuts over partially baked base. Drizzle.evenly with caramel mixture; sprinkle with reserved crumb mixture.
4. Bake 18 to 22 minutes longer or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 to 2 hours or until filling is set. For bars, cut Into 6 rows by 6 rows. Store in tightly covered container.
Number Of Servings:
Number Of Servings:
36 bars
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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