1996 Honorable Mention: Caramel Oat Bars



	1996 Honorable Mention: Caramel Oat Bars cookies, holiday ----BASE---- 1/2 cup unsalted butter; softened 1/4 cup sugar 3/4 cup rolled oats 2/3 cup all-purpose flour ----CARAMEL---- 14 oz sweetened condensed milk 1/2 cup unsalted butter 1/4 cup brown sugar, packed 1 teaspoon vanilla extract; to 2 ts ----ICING---- 1/4 cup unsalted butter 2 tablespoon water 2 tablespoon cocoa; sifted 1 1/2 cup 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