Caramel Oat Bars

Course : Bars
Serves: 16
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 cup unsalted butter -- softened
1/4 cup sugar
3/4 cup rolled oats
2/3 cup all-purpose flour
14 ounces sweetened condensed milk
1/2 cup unsalted butter
1/4 cup brown sugar -- packed
1 teaspoon vanilla extract -- to 2 ts
1/4 cup unsalted butter
2 tablespoons water
2 tablespoons cocoa -- sifted
1 1/2 cups confectioners sugar -- sifted

Preparation / Directions:

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 refrigera


Nutritional Information:

263 Calories (kcal); 17g Total Fat; (56% calories from fat); 3g Protein; 26g Carbohydrate; 47mg Cholesterol; 35mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Bars Recipes