1996 Honorable Mention: Caramel Oat Bars Recipe
Yield: 16 BarsRecipe by luhu.jp
Ingredients:
BASE
1/2 cup: Unsalted butter, softened
1/4 cup: Sugar,
3/4 cup: Rolled oats,
2/3 cup: All-purpose flour,
CARAMEL
14 ounce: Sweetened condensed milk,
1/2 cup: Unsalted butter,
1/4 cup: Brown sugar, packed
1 tsp: Vanilla extract, to 2 ts
ICING
1/4 cup: Unsalted butter,
2 tbsp: Water,
2 tbsp: Cocoa, sifted
1 1/2 cup: Confectioners sugar, sifted
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 350F. 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
Source from luhu.jp
the 1996 Chicago Tribune Annual Holiday Cookie Contest with a simple
recipe for caramel oat bars from England.
1. Heat oven to 350F. 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
Source from luhu.jp