Tasty Tools: Bakeware-Caramel BarsPosted: September 11, 2008 | |
This month’s Tasty Tools with Joelen’s Culinary Adventures, is bakeware. There are so many different types of bakeware, and I chose my glass 8×8 Pyrex dish. I lined it with foil ahead of time to aid in the bar release!
This recipe was so easy to make, yet combines great fall flavors! I love good caramel in the fall! Add with a side of cinnamon or apple ice cream and this is a perfect dessert! The caramel bar recipe was found on allrecipes.com
Dont forget to check out Joelen’s Culinary Adventures for the complete Tasty Tools September Round-Up at the end of the month!
- 32 individually wrapped caramels, unwrapped
- 5 tablespoons heavy cream
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, melted
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
- In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9×13 inch (I found an 8×8 pan instead, produced thicker less flimsy bars!) baking pan. Reserve the rest.
- Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
- Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.