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Receta 1996 Honorable Mention: Caramel Oat Bars
by Global Cookbook

1996 Honorable Mention: Caramel Oat Bars
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Ingredientes

  • Mmmm
  • 1/2 c. Unsalted butter softened
  • 1/4 c. Sugar
  • 3/4 c. Rolled oats
  • 2/3 c. All-purpose flour
  • 14 ounce Sweetened condensed lowfat milk
  • 1/2 c. Unsalted butter
  • 1/4 c. Brown sugar, packed
  • 1 tsp Vanilla extract to 2 ts
  • 1/4 c. Unsalted butter
  • 2 Tbsp. Water
  • 2 Tbsp. Cocoa sifted
  • 11/2 c. Confectioners' sugar sifted

Direcciones

  1. Karen Kruckenberg of Harvard, Illinois earned an honorable mention in recipe for caramel oat bars from England.
  2. Heat oven to 350'F. For base, beat butter and sugar in small bowl of electric mixer on medium-high speed till light and fluffy, 3 min. Add in oats and flour; beat till smooth. Press into greased 8-inch-square or possibly 9-inch-square baking pan. Bake till set, 20 min.
  3. Meanwhile, prepare caramel mix. Heat condensed lowfat milk, butter and brown sugar to a boil in heavy saucepan over medium heat. Boil, stirring constantly, 5 min. Remove from heat; stir in vanilla.
  4. Pour caramel mix over cooked base; allow to cold completely.
  5. To prepare icing, heat butter in saucepan over medium heat. Stir in cocoa and water till smooth. Add in confectioners' sugar; stir till mixed well. Spread over cooled caramel layer. Allow to set before cutting. Store refrigerated.