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Bar- Oatmeal Caramel Bars

Source of Recipe

BHG Annual 1988


List of Ingredients

1 1/2 cup quick-cooking rolled oats
3/4 cups all-purpose flor
2/3 cup packed brown sugar
1/4 teaspoon baking soda
2/3 cup margarine or butter
25 vanilla caramels
2 tablespoon margarine or butter
1 tablespoon milk
1/2 cup sliced almonds
1/3 cup miniature semisweet chocolate pieces


Recipe

In a mixing bowl stir together quick-cooking oats, flour, brown sugar, and baking soda; set aside. In a 1-cup glass measure 2/3 cup margarine or butter, uncovered, on 100% power (high) for 45 to 60 seconds (low-wattage oven: 1 to 1 1/2 minutes) or till melted. Stir into oat mixture.
For topper, sprinkle 1 cup of the oat mixture evenly in an ungreased 8x8x2-inch microwave safe baking dish. Cook, uncovered on high for 3 to 3 1/2 minutes or till bubbly and mixture starts to look dry, strring after 2 minutes. (Don't overcook. (If the mixture turns darn brown, then it has burned) Turn out onto foil and cool (Mixture will crisp as it cools.) Crumble.
For crust, pat remaining oat mixture evenly onto the bottom of the same baking dish. Cook, uncovered, on 50% power (medium) for 3 to 5 minutes (low wattage oven: 4 to 5 minutes on high) or till surface appears puffy and begins to look dry, giving the dish a half-turn after 2 minutes (low wattage oven: a quarter-turn twice (mixture will firm upon cooling.) Cool on rack for 10 minutes.
In a 1-quart microwaveable-safe casserole combine caramels, the 2 tablespoons margarine or butter, and milk. Cook, uncovered, on 100% power (high) for 1 to 2 minutes (low wattage oven: 2 to 3 minutes) or till caramels are softened and can be stirred smooth. Stir in almonds. Spread over cooled crust.
Top with crumbled topper, pressing lightly into caramel mixture. Sprinkle with chocolate pieces. Cook, uncovered, on high for 30 to 60 seconds (low-wattage oven: 1 to 1 1/2 minutes) or till chocolate is just softened. Cool. Cut into squares. Makes 16.