The gooey bars were offered. Then devoured. We were skeptical at first - so many layers, an oatmealy crumble on top, etc. - but quickly fell in love with them. Luckily, my mom got the recipe and made them for us, too. I've made them more times than I can remember - they've become a favorite of every place I've worked. My little torn out recipe square is battered, oil-stained and well-worn.
I love these bars because they're easy, delicious and can be enjoyed cold or warm, so I don't have to worry about anything except preventing them from completely melting.
Ingredients:
Crust | |
2 | cups flour |
2 | cups quick-cooking rolled oats |
1 1/2 | cups firmly packed brown sugar |
1 | teaspoon baking soda |
1/2 | teaspoon salt |
1 1/4 | cups margarine or butter, softened (*a substitute like "I can't believe it's not butter" does not work well) |
Filling | |
1 | (12.5-oz.) jar (1 cup) caramel ice cream topping |
3 | tablespoons flour |
1 | (6-oz.) pkg. (1 cup) semisweet chocolate chips |
1/2 | cup chopped nuts (optional) |
Directions:
Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes. | |
Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well. | |
Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. | |
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars. |
Source: Pillsbury bakeoff winner, 1967.
I loved them! Now, for some reason, I feel the need to bring you stuff in containers so you return them full of sweet goodness!
ReplyDeleteThat trick JUST might work! :-)
ReplyDelete*drool* :-)
ReplyDelete