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CARAMEL OATMEAL BARS
48 light caramels
6 Tbsp. milk or cream
2 cups flour
2 cups oatmeal
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups butter, softened
2 cups chocolate chips
1 cup chopped nuts
Melt caramels and milk (cream) in top of double boiler.
Combine all ingredients, except chocolate chips, nuts and
caramel mixture in mixing bowl. Press half of mixture in a 13x9-inch ungreased pan.
Bake at 350 degrees for 10 minutes.
Remove from oven and sprinkle chocolate chips and nuts on top while warm. Spread caramel mixture on top of chocolate chips and nuts. Top with remaining crumbles.
Return to oven and bake 15 minutes longer or until brown. Chill, cut into bars.
OATMEAL CHOCOLATE CHIP BARS
1 1/2 c. firmly packed brown sugar
1 cup margarine, softend
2 Tbsp. molasses
2 tsp. vanilla
2 eggs
3 cups quick cooking oatmeal
1 cup flour
1 tsp. baking soda
1 tsp. salt
3/4 cup chopped nuts
12 oz. pkg. chocolate chips
In a large bowl beat brown sugar and oleo until light
and fluffy. Add molasses, vanilla and eggs, blend well. Stir in flour, oatmeal, baking soda and salt and blend well. Stir in nuts and chocolate chips. Spread in greased 15x10-inch pan.
Bake at 350 degrees for 25 to 30 minutes or until golden brown and center is set. Cool slightly and cut into bars.
OATMEAL CARAMELITA BARS
1 cup flour
1 cup quick rolled oatmeal
3/4 cup brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup margarine, melted
1 cup chocolate chips
1/2 cup nuts, chopped
3/4 cup caramel ice cream topping
3 Tbsp. flour
Combine flour, oats, brown sugar, soda, salt and margarine in large bowl to form crumbs; press half of crumbs into
bottom of 9-inch square pan (greased).
Bake at 350 degrees for 10 minutes. Sprinkle chocolate chips and nuts over baked crust. Mix the caramel topping with the 3 tablespoons flour and drizzle over chocolate and nuts. Sprinkle remaining crumbs over caramel topping.
Bake at 350 degrees for 15 minutes until golden brown. Chill bars for easy cutting.
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