| Mmmm | | base | | 12 cup Unsalted butter softened | | 1/4 cup Sugar | | 3/4 cup Rolled oats | | 2/3 cup All-purpose flour | | caramel---- | | 14 oz 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 tbl Water | | 2 tbl Cocoa sifted | | 1 1/2 cup Confectioners' sugar sifted |
| | Karen Kruckenberg of Harvard, Illinois earned an honorable mention in 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. |
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