Wednesday, December 17, 2014

Oatmeal Caramel Bars

I love bar cookies.  They're quick and easy and you don't have to spend a lot of time and energy baking.  These bars have caramel, nuts, and chocolate tucked inside a yummy oatmeal crust- This recipe has quite a few steps, but there is nothing hard about it, and the end result will knock your socks off! 

 Oatmeal Caramel Bars

32 caramels, unwrapped
5 tbs heavy cream
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup semi-sweet 
       chocolate chips
1/2 cup chopped walnuts

In a medium saucepan, over low, melt together caramels and cream, stirring occasionally until smooth.  In a mixing bowl, stir together the flour, oats, brown sugar, baking soda, and salt.  Stir in the melted butter until well blended.  Press half the mixture into a greased 9x13 inch baking dish.  Reserve the rest.  Bake the crust at 350 degrees for 8 minutes.  Remove and sprinkle with chocolate chips and walnuts.  Drizzle the caramel mixture over the top.  Crumble the remaining crust mixture over everything.  Return to the oven and bake an additional 12 minutes, or until the top is lightly golden.  Cut into squares while still warm.  

  In a medium saucepan melt together 32 caramels and 5 tablespoons of cream over low heat.
Stir occasionally until it's nice and smooth.
 While the caramel is melting, in a large mixing bowl, stir together the flour, oats, brown sugar, baking soda, and salt.
 Then stir in the melted butter.
 Stir, stir, stir until everything is well mixed.
 Press half of the mixture into the bottom of a 9 x 13 inch baking pan.  Set the rest of the mixture aside.  You'll need it in a bit.  Bake this crust in a 350 degree oven for 8 minutes. 
 Remove from the oven and quickly sprinkle chocolate chips and chopped walnuts over the top.
 Now it's time for that delicious caramel.  Drizzle the melted caramel over the top.  You can use a spatula to make it even or leave it as is - your choice.
 Now take the remaining crust mixture and crumble it over everything.
Return to the oven and bake for an additional 12 minutes or until the top is lightly toasted.
If you cut it into squares while it is still warm, it'll be a lot easier to cut than once the caramel has cooled.
Again this year, I'm including a 3x5 printable recipe card.  Consider it my Christmas present to you.  Just click on the card.  Then right click and "save as" to your computer.  You're welcome to print as many as you like.

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