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  Recipe Home » Cookies » 1996 Honorable Mention: Caramel Oat Bars
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  1996 Honorable Mention: Caramel Oat Bars
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 193
Ingredients:

MMMMMBASE

1/2 cup Unsalted butter, softened
1/4 cup Sugar
3/4 cup Rolled oats
2/3 cup All-purpose flour

MMMMMCARAMEL

14 oz Sweetened condensed milk
1/2 cup Unsalted butter
1/4 cup Brown sugar, packed
1 tsp Vanilla extract, to 2 ts

MMMMMICING

1/4 cup Unsalted butter
2 tbsp Water
2 tbsp Cocoa, sifted
1 1/2 cup Confectioners' sugar, sifted
Instructions:
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
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