Caramel oat bars

I’ve been asked to provide something for a bake sale and I’ve finally learned that, in New Hampshire at least, that does not mean profiteroles, even if they are made from scratch. My profiterole misfire served only to reinforce my local identity as a flatlander, albeit a well-meaning  one.

Bar cookies always sell well and I decided to try this recipe, sent by a friend. It specified pecans, but with allergies in mind, I replaced them with an equal volume of cherry-flavored craisins; I thought the bit of tartness would contrast well with all the sweetness. After tasting one, I think I was right. I also think dark chocolate chips or chunks would be good instead of the semi-sweet. And I’m sure they’ll sell better than profiteroles.

Caramel Oat Bars

Base:
1 cup flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup light brown sugar
1/4 teaspoon salt
12 TB butter, melted and slightly cooled

Filling and topping:
6 ounces chocolate chips
1/2 cup craisins (or chopped pecans)
3/4 cup caramel ice cream topping (most of a small jar)
3 tablespoons flour

Preheat oven to 350 degrees and spray a 9×9 inch square pan or (recommended) line with a foil sling and spray it.

Combine the base ingredients and mix well until crumbly. Press about 3/4 of this onto the bottom of the pan and set aside the rest for now. Bake 10 minutes and let cool for about 10 minutes, till warm to the touch but not hot.

Meanwhile, mix the ice cream topping with the 3 TB of flour. Spinkle the base with the chips and craisins/nuts, then drizzle the topping over. Scatter the remaining base mix over this. 

Bake for another 18-20 minutes and let cool completely in the pan. Remove carefully. The edges will be somewhat crisp but the bottom will be softer. It’ll firm up within a  few hours. Cut into 24 bars.

Add to: | del.icio.us

Tagged as: chocolate