(originally made 2/2013)
Snowy here yesterday and a perfect day to bake. I'd accumulated 2
jars of caramel ice cream topping and did a quick search to see what I
could find in MasterCook to use some up. This recipe was perfect, it's
from the Waiting for Gateau blog, which either is gone or not working
at the moment. They adapted the recipe from a book- Waiting for
Gateau: No Nonsense Baking from Our Kitchen to Yours.
I made a
few swaps- I had quick oats instead of old fashioned. I used dark
chocolate chips instead of semi sweet. No nuts in our household, so I
crushed up Rice Krispies. I also used salted butter because that's
what was on hand. Next time I'd use the entire jar of caramel too.
I cut mine into about 28 squares. They are rich and addictive
and I'm sending home a dozen with the inlaws to get them out of here!
* Exported from MasterCook *
Oatmeal Caramel Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats- used quick oats
1 cup dark brown sugar -- packed
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter -- room temperature- used regular
1 cup caramel ice cream topping
4 tablespoons all-purpose flour
1 cup semisweet chocolate chips- used dark chocolate
1 cup chopped -- toasted walnuts or pecans- used Rice Krispies
oven to 350° F. Lightly spray a 9x13-inch baking pan with vegetable oil
spray. With an electric mixer, combine all of the ingredients and mix
at low speed until it is crumbly and resembles wet sand. Reserve half
of the crumb mixture (about 3 cups) for the topping.
remaining crumb mixture in bottom of the prepared pan. Chill the pan for
15-20 minutes. Squeeze the remaining topping with your hand to make
large crumbles. Refrigerate the crumble topping until ready to use.
Bake the bottom crust for 12-15 minutes.
Meanwhile, in small
bowl, combine caramel topping and flour; blend well. Remove the
partially baked crust from oven; sprinkle with chocolate chips and nuts.
Drizzle evenly with the caramel mixture; sprinkle with the reserved
crumb mixture breaking up any very large pieces as you go.
an additional 20 minutes or until golden brown. Cool completely in the
pan on a wire rack. Refrigerate 1 to 2 hours or until filling is set.
Cut into bars. Keep refrigerated.
Makes 18 3x2-inch bars
from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours