| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 14 | oz | (400 g) individually wrapped caramels (about 64) |
| 1 | c | Carnation evaporated milk (undiluted) |
| 2 | c | All purpose flour or 2 1/4 cups cake and pastry flour |
| 2 | c | Oats |
| 1 1/2 | c | Lightly packed brown sugar |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | c | Butter or marg. softened |
| 1 | pk | (300 g) semi sweet chocolate chips (about 2 cups) |
| 1 | c | Walnuts; chopped |
INSTRUCTIONS
Melt caramels and evaporated milk together on low heat, stirring until smooth. Combine flour, oats, brown sugar, baking soda, and salt in large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into 15" by 10" (37 cm x 25cm) jelly roll pan OR two 9" (23cm) square cake pans. Bake at 350F for 5 minutes. Sprinkle chocolate chips and walnuts evenly over baked crust. Pour carmel mixture on top. Sprinkle with remaining crumb mixture. Bake 15-20 minutes longer, or until golden. Cool and cut into bars. Preparation 20 minutes, Baking 25 minutes, Servings about 60 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Diane & Mike <spangen@agt.net> on Nov 05, 1997
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