Saturday, November 30, 2013

carmel squares

2 c. flour
2 c. quick oats
1 1/2 c. packed brown sugar
1 1/4 c. butter, softened
1 tsp. baking soda
1/2 tsp. salt

1 jar smucker's caramel ice cream topping
3 tbsp. flour
1 c. chocolate chips
1/2 c. chopped nuts (optional)

heat over to 350 degrees.  grease 13x9 inch pan with shortening or spray with pam.  in large bowl, beat base ingredients with electric mixer on low speed until crumbly.  reserve half of creamed mixture (about 3 cups) for topping.  press remaining mixture into bottom of pan.  bake 10 minutes.  meanwhile, in small bowl stir together caramel topping with 3 tbsp. flour.

sprinkle chocolate chips and nuts over partially baked base.  drizzle evenly with caramel mixture.  sprinkle with remaining crumbs.

bake 18-22 minutes longer or until golden brown.  cool completely on cooling rack about 1 hour . refrigerate 1-2 hours or until filling is set.  for bars cut into 6 rows by 6 rows.  store in tightly covered container.  makes 36 bars.

high altitude:  no adjustment.

*original recipe from jamie hirshci

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