INGREDIENTS

INSTRUCTIONS

BASE
CARAMEL
ICING
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

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