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Category: Bars
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) butter, room temperature
1 1/2 cup light brown sugar, packed
2 cup quick-cooking oats
14-ounce bag Kraft soft caramel candies, unwrapped (about 50)
1/2 cup evaporated milk
1 cup semisweet chocolate chips
1 cup chopped pecans (optional)
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish (or use nonstick baking spray). Set aside.
In a large bowl, whisk together flour, baking soda and salt. Set aside. Place butter and brown sugar in the bowl of a stand mixer fitted with paddle attachment and beat on medium speed until creamy. Slowly add flour mixture and blend until incorporated. Use a wooden spoon or spatula to fold in the oats. The mixture with be crumbly. Transfer half (about 3 cups) of the mixture to the baking dish. Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish. Bake 10 minutes to set.
While the first layer is baking, place the caramels and milk in a small saucepan. Cook over medium-low heat, stirring constantly, until the caramels are melted. Remove from the heat and let cool slightly.
Remove crust from the oven. Sprinkle the chocolate chips and pecans (if desired) evenly over the top. Carefully pour the caramel mixture on top of the chocolate chips and nuts, and spread evenly. Sprinkle the remaining crumb mixture over the top. Bake 15 to 20 minutes, until lightly browned. Remove from the oven and let cool to room temperature. Then refrigerate at least 2 hours, or until the bars are set. Cut into 2-inch squares.
Makes about 2 dozen 2-inch squares.
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OATMEAL CARMELITAS
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Category: Bars
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) butter, room temperature
1 1/2 cup light brown sugar, packed
2 cup quick-cooking oats
14-ounce bag Kraft soft caramel candies, unwrapped (about 50)
1/2 cup evaporated milk
1 cup semisweet chocolate chips
1 cup chopped pecans (optional)
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish (or use nonstick baking spray). Set aside.
In a large bowl, whisk together flour, baking soda and salt. Set aside. Place butter and brown sugar in the bowl of a stand mixer fitted with paddle attachment and beat on medium speed until creamy. Slowly add flour mixture and blend until incorporated. Use a wooden spoon or spatula to fold in the oats. The mixture with be crumbly. Transfer half (about 3 cups) of the mixture to the baking dish. Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish. Bake 10 minutes to set.
While the first layer is baking, place the caramels and milk in a small saucepan. Cook over medium-low heat, stirring constantly, until the caramels are melted. Remove from the heat and let cool slightly.
Remove crust from the oven. Sprinkle the chocolate chips and pecans (if desired) evenly over the top. Carefully pour the caramel mixture on top of the chocolate chips and nuts, and spread evenly. Sprinkle the remaining crumb mixture over the top. Bake 15 to 20 minutes, until lightly browned. Remove from the oven and let cool to room temperature. Then refrigerate at least 2 hours, or until the bars are set. Cut into 2-inch squares.
Makes about 2 dozen 2-inch squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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