• 14 oz Caramels
  • ½ cup Evaporated Milk
  • 2 cups Flour
  • 2 cups Quick Cooking Oats
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Butter, melted
  • 1 ½ cup Brown Sugar
  • Preheat oven to 350*
  • Grease 9 x 13 pan

In a saucepan over medium heat, melt caramels w/milk, stirring frequently until smooth, set aside. In medium bowl, stir flour, oats, brown sugar, baking soda and salt. Stir in melted butter. Press half of mixture in pan. Bake 10 minutes. Remove from oven. Drizzle Caramel mixture over “crust”. Crumble remaining oat mixture evenly over the top, pat down lightly. Bake additional 18 minutes. Cool before cutting Refrigerate

By Julianne Padilla

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