Caramel Bars

SUBMITTED BY: Jordanna PHOTO BY: REDDEB1

"Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts! "

PREP TIME	20 Min
COOK TIME	12 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

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INGREDIENTS

32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

READ REVIEWS (201)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 23, 2007 by 44ash

Kraft now makes a bag full of pea sized caramel bits which work great for this recipe, rather than unwrapping the squares..

23 users found this review helpful

Reviewed on Apr. 16, 2007 by M-JVZ

I'm a professional baker and was searching for a recipe for a die-hard caramel lover, this one was a huge Hit. These had to be shipped overseas by the way and were fresh tasting to the end. The adjustments I made worked perfectly for me. I used one 9" X 13" pan and one 8" x 8" square pan. I tripled the oatmeal mixture. I doubled the caramel/cream mixture, adding 12 extra caramels plus 2 additional Tbls. of cream. I omitted the nuts because the person receiving them doesn't eat nuts; instead, I added more chococate chips (dark choclate, their favorite). I added about 8 minutes to the final baking time; the top turns a nice, golden brown when the bars are ready. Don't bother trying to cut these until they're cool. The 8" X 8" pan yielded 16 bars. The 9" X 13" pan yielded 24 bars. Simple recipe, rich taste, great with coffee. I wrapped each one individually and they made a delightful presentation in the giftbox, very homemade appeal, buttery taste. This one I will use again in gift assortments, very well received.

13 users found this review helpful

Reviewed on Dec. 14, 2005 by DARLENE410

Jordanna thank you!! I was recently at a Christmas party where these squares were served and I rushed home to find the recipe on allrecipes.com and there they are as big as life. I do believe these may very well be the best thing I have eaten in the sweets dept in a very long time. I have however made 1 major change. I put them in a 8x8 pan. They turned out terrible in the 9x13 and absolutely perfect in the 8x8. They are thicker googey and cooked to perfection. One other change I made was to put pecan pieces instead of walnuts as they are as soft chewy nut like the squares. It is great that these are so fast and simple to make and so yummy. Your cooking times and ingredients are exact for an 8x8. I am so very happy to have this recipe Jordanna, nice of you to share.

11 users found this review helpful

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