| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | Cookies, Holiday | 16 | Bars |
INGREDIENTS
| 1/2 | c | Unsalted butter; softened |
| 1/4 | c | Sugar |
| 3/4 | c | Rolled oats |
| 2/3 | c | All-purpose flour |
| 14 | oz | Sweetened condensed milk |
| 1/2 | c | Unsalted butter |
| 1/4 | c | Brown sugar, packed |
| 1 | ts | Vanilla extract; to 2 ts |
| 1/4 | c | Unsalted butter |
| 2 | tb | Water |
| 2 | tb | Cocoa; sifted |
| 1 1/2 | c | Confectioners' sugar; sifted |
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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