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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Oatmeal-Caramel Bars

Makes: 60 servings
Prep 25 mins Bake 350°F 22 mins
Oatmeal-Caramel Bars
  • 1  cup  butter, softened
  • 2  cups  packed brown sugar
  • 2  eggs
  • 2  teaspoons  vanilla
  • 1  teaspoon  baking soda
  • 2 1/2  cups  all-purpose flour
  • 3  cups  quick-cooking rolled oats
  • 1  cup  semisweet chocolate pieces
  • 1/2  cup  chopped walnuts or pecans
  • 30  vanilla caramels (8 ounces)
  • 3  tablespoons  milk

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar. Beat until well combined. Add eggs, vanilla, and baking soda. Beat mixture until combined. Beat or stir in the flour. Stir in the oats.

2. Press two-thirds (about 3 1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Sprinkle with chocolate pieces and nuts.

3. In a medium saucepan combine caramels and milk. Cook over low heat until caramels are melted. Drizzle caramel mixture over chocolate and nuts. Drop remaining one-third of the oat mixture by teaspoons over the top.

4. Bake in a 350 degrees oven for 22 to 25 minutes or until top is light brown. Cool in pan on a wire rack. Cut into bars. Makes 60 bars

From the Test Kitchen
  • Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts (Oatmeal-Caramel Bars)
  • Servings Per Recipe 60,
  • cal. (kcal) 120,
  • Fat, total (g) 5,
  • chol. (mg) 15,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (RE) 31,
  • vit. C (mg) 0,
  • sodium (mg) 66,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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