Ingredients
Directions
Heat oven to 350°F.
Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and milk in saucepan on low heat 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring frequently. Remove from heat.
Mix flour, oats, sugar, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press half onto bottom of prepared pan. Bake 10 min.; top with chocolate chips and nuts. Drizzle with caramel sauce; sprinkle with remaining crumb mixture.
Bake 20 to 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Adding this native Canadian grain to the mix makes for delectably chewy cookies and bars. Try our buttery treat and prove it to yourself!
Ingredients
Directions
Heat oven to 350°F.
Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and milk in saucepan on low heat 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring frequently. Remove from heat.
Mix flour, oats, sugar, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press half onto bottom of prepared pan. Bake 10 min.; top with chocolate chips and nuts. Drizzle with caramel sauce; sprinkle with remaining crumb mixture.
Bake 20 to 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Yields: 24 servings
This recipe was submitted by Shawna and Jeff Mathieson (at right) and appeared in Kraft’s What’s Cooking Festive 2012 edition.
