-------------base------
1/2 c Unsalted butter; softened
1/4 c Sugar
3/4 c Rolled oats
2/3 c All-purpose flour
------------caramel------
14 oz Sweetened condensed milk
1/2 c Unsalted butter
1/4 c Brown sugar, packed
1 ts Vanilla extract; to 2 ts
-------------icing-------
1/4 c Unsalted butter
2 tb Water
2 tb Cocoa; sifted
1 1/2 c Confectioners' sugar; sifted
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.
