---------- Recipe via Meal-Master (tm) v8.05
  
       Title: 1996 Honorable Mention: Caramel Oat Bars
  Categories: Cookies, Holiday
       Yield: 16 servings
  
            Mmmm----------------
            -------------base------
            ---------------------------
     1/2 c  Unsalted butter; softened
     1/4 c  Sugar
     3/4 c  Rolled oats
     2/3 c  All-purpose flour
            Mmmmm---------------
            ------------caramel---- -- €
            ---------------------------
      14 oz Sweetened condensed milk
     1/2 c  Unsalted butter
     1/4 c  Brown sugar, packed
       1 ts Vanilla extract; to 2 ts
            Mmmmm---------------
            -------------icing----- -- €
            ---------------------------
     1/4 c  Unsalted butter
       2 tb Water
       2 tb Cocoa; sifted
   1 1/2 c  Confectioners' sugar; sifted
  
     Karen Kruckenberg of Harvard, Illinois earned an honorable mention in
     the 1996 Chicago Tribune Annual Holiday Cookie Contest with a simple
     recipe for caramel oat bars from England.
   
     1. Heat oven to 350'F. For base, beat butter and sugar in small bowl
     of electric mixer on medium-high speed until light and fluffy, 3
     minutes. Add oats and flour; beat until smooth. Press into greased
     8-inch-square or 9-inch-square baking pan. Bake until set, 20 minutes.
   
     2. Meanwhile, prepare caramel mixture. Heat condensed milk, butter and
     brown sugar to a boil in heavy saucepan over medium heat. Boil,
     stirring constantly, 5 minutes. Remove from heat; stir in vanilla.
     Pour caramel mixture over cooked base; allow to cool completely.
   
     3. To prepare icing, melt butter in saucepan over medium heat. Stir in
     cocoa and water until smooth. Add confectioners' sugar; stir until
     mixed well. Spread over cooled caramel layer. Allow to set before
     cutting. Store refrigerated.
   
     Source: Chicago Tribune, December 4, 1996
  
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