SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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

Caramel Chocolitas

Makes: 48 servings Yield: 48 bars
Prep 35 mins Bake 350°F 20 mins
Caramel Chocolitas
  • 2  cups  all-purpose flour
  • 1 3/4  cups  quick-cooking rolled oats
  • 1 1/2  cups  packed brown sugar
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  cup  butter, melted
  • 1 14  ounce package  vanilla caramels, unwrapped
  • 1/3  cup  milk
  • 2  cups  semisweet chocolate pieces
  • 1  cup  milk chocolate pieces
  • 1  cup  chopped pecans

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set aside. In a large bowl, combine flour, oats, brown sugar, soda, and salt. Add melted butter and mix until crumbly. Reserve half of crumb mixture (about 2-1/2 cups) for topping. Press remaining crumb mixture in bottom of prepared baking pan.

2. In a small microwave-safe bowl, combine caramels and milk. Microwave on 50 percent power (medium) for 4 to 6 minutes or until caramels are melted and mixture is smooth, stirring twice.

3. Sprinkle chocolate pieces and pecans over crust in pan. Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.

4. Bake for 20 to 25 minutes or until light golden brown. Cool in pan on a wire rack. Use the foil to lift uncut bars out of pan. Cut into bars. Makes 48 bars.

From the Test Kitchen
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe