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.

cocoa and water until smooth. Add confectioners' sugar; stir until mixed well. Spread over cooled caramel layer. Allow to set before cutting. Store refrigerated.

Posted to MM-Recipes Digest V3 #339

From: Linda Place <placel@worldnet.att.net>

Date: Wed, 11 Dec 1996 04:11:46 +0000