1. Heat oven to 350 degrees. Line an 8- or 9-inch square baking pan with
foil. Lightly grease foil.
2. Mix oats, 1 cup flour and the sugar in a large bowl. Add butter and cut
in with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Press about half the mixture evenly over bottom of prepared pan to
cover.
4. Bake 10 minutes or until top looks dry and tiny cracks appear.
5. Sprinkle with walnuts.
6. Stir caramel topping and remaining 3 tablespoons flour in a medium-size
bowl until blended. Pour over nuts. Sprinkle with remaining oat mixture.
7. Bake 20-25 minutes more until edges bubble slightly. Cool in pan on wire
rack. Then, to make cutting easier, refrigerate 1 hour or until cold.
8. Lift foil by ends onto cutting board. Cut in bars. Makes 24 bars, 196
calories per bar.
WOMAN'S DAY, 5/1/1990
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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“Worry is the darkroom in which negatives can develop.”
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