---------- Recipe via Meal-Master (tm) v8.05
 
      Title: 1996 Honorable Mention: Caramel Oat Bars
 Categories: Cookies, Holiday
      Yield: 16 servings
 
           -------------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.
  
    Source: Chicago Tribune, December 4, 1996
 
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