| 88 | 89 | 90 | 91 | 92 |
| 1 | 30 | 60 | 90 | 120 |
|
Oatmeal Carmelitas
Kim Toney
Crust:
Filling:
2
2
1
1
½
1
cups flour
cups oatmeal
½ cups brown sugar
teaspoon baking soda
teaspoon salt
6 oz. package (1 cup) chocolate chips
½ cup chopped nuts
12 oz. jar caramel ice cream topping or
Homemade Caramel Sauce (next recipe)
3 tablespoons flour with ice cream topping or
4 tablespoon flour with Homemade Caramel
¼ cups margarine
Heat oven to 350º. Grease 9 x 13 pan. Combine all crust ingredients on low until crumbly.
Press half mixture into pan. Bake for 10 minutes. Sprinkle warm crust with chips and nuts.
Combine caramel topping and flour. Drizzle over top. Sprinkle with reserved crust. Bake for
an additional 18-22 minutes. Cool completely. Refrigerate 1-2 hours before cutting.
Homemade Caramel Sauce
Kim Toney
2
2
tablespoons margarine
/3 cup brown sugar
½ cup corn syrup
½ cup vanilla ice cream
Melt margarine. Stir in brown sugar and syrup. Bring to a boil; cook until dissolved, about 1
minute, stirring constantly. Stir in ice cream. Return to boil. Remove from heat. Makes 1
cup.
Caramel Bars
Carmen & Bill Biddle
48 caramels
½ teaspoon salt
¾
1
1
¾
cup cream or evaporated milk
cup + 2 tablespoons butter or margarine
cup + 2 tablespoons brown sugar
teaspoon soda
1 ½ cups flour
1 ½ cups oatmeal
1 cup chocolate chips
Melt together caramels and cream or evaporated milk. Blend butter or margarine and brown
sugar. Add soda, salt, flour, and oatmeal. Pat ¾ off oatmeal mixture into pan and bake for 10
minutes at 350º. Put caramel mixture on top. Add chocolate chips and sprinkle top with the
remaining dough. Bake another 15 minutes.
9
0
Page
Quick Jump
|