Oatmeal Caramel Cookies
50 light caramels
1/2 cup evaporated milk or light cream
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly-packed brown sugar
1 teaspoon soda
1/2 teaspoon salt
1 cup butter, melted
1 cup semi-sweet chocolate pieces
1 cup chopped pecans
Oven: 350 degrees
Melt caramels in milk or cream in a heavy saucepan, then cool slightly. OR substitute 1 cup caramel sauce topping mixed with 1/4 cup all-purpose flour. Combine remaining ingredients except chocolate and nuts in a large mixing bowl and blend until crumbly.
Press half the crumbs in the bottom of a greased 13x9-inch pan. Bake for ten minutes. Remove from oven. Sprinkle chocolate and pecans over crumbs. Spread carefully with caramel mixture. Sprinkle with remaining crumbs. Bake 15-20 minutes more, or until golden brown. Chill 1-2 hours, then cut into bars. Makes about 48 bars.
1/2 cup evaporated milk or light cream
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly-packed brown sugar
1 teaspoon soda
1/2 teaspoon salt
1 cup butter, melted
1 cup semi-sweet chocolate pieces
1 cup chopped pecans
Oven: 350 degrees
Melt caramels in milk or cream in a heavy saucepan, then cool slightly. OR substitute 1 cup caramel sauce topping mixed with 1/4 cup all-purpose flour. Combine remaining ingredients except chocolate and nuts in a large mixing bowl and blend until crumbly.
Press half the crumbs in the bottom of a greased 13x9-inch pan. Bake for ten minutes. Remove from oven. Sprinkle chocolate and pecans over crumbs. Spread carefully with caramel mixture. Sprinkle with remaining crumbs. Bake 15-20 minutes more, or until golden brown. Chill 1-2 hours, then cut into bars. Makes about 48 bars.
posted by Nightowl | 2/10/2007
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