| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Bars, And, Squares | 32 | Servings |
INGREDIENTS
| 1 3/4 | c | Oats; rolled (raw) |
| 1 1/2 | c | Flour |
| 3/4 | c | Packed light brown sugar |
| 1/2 | ts | Baking soda |
| 3/4 | c | Margarine; melted |
| 1 | c | Nuts; chopped |
| 1 | c | Chocolate chips |
| 14 | oz | Bag caramel candy |
| 1/4 | c | Water |
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. Combine first 4 ingredients. Add margarine; mix til crumbly. reserve 1 cup for topping. Press remaining mixture onto the bottom of the prepared pan. Bake 10 minutes. Top with nuts and chocolate chips. In medium saucepan, melt caramels with water over low heat; stir til smooth. Remove from heat. Drizzle over nuts and chocolate chips to within 1/4-inch of pan edges; sprinkle with reserved oat mixture. Continue baking 15 to 18 minutes or til light golden brown. Cool. Chill til chocolate is set. Cut into bars. Store tightly covered in cool, dry, place. Freezes well. Recipe by: Quaker Oats Posted to JEWISH-FOOD digest V97 #331 by Linda Shapiro <[email protected]> on Dec 21, 1997
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