Tuesday, April 6, 2010

Chocolate Caramel Oat Bars

2 1/4 cups flour, divided
2 c. quick cooking oats
1 1/2 c. packed brown sugar
1 t. baking soda
1/2 t. salt
1 1/2 c. cold butter
2 c. semisweet chocolate chips
1 c. m&m's, divided
1 c. crushed pecans (optional)
1 jar (12 oz) caramel ice cream topping or 1 bag kraft caramels (that's what Jenny used)
In a bowl combine 2 c. flour, oats, crushed pecans, brown sugar, baking soda and salt. Cut in butter with a pastry cutter or 2 butter knives, until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13 x 9 pan. Bake @ 350 degrees for 15 minutes. Meanwhile, if using kraft caramels, melt with 1/8 c. water in the microwave. Stir until smooth. If using caramel topping, stir in flour. Sprinkle cooked crust with chocolate chips and 1/2 c. m&m's. Drizzle caramel over top. Sprinkle with reserved crumb mixture and remaining m&m's. Bake for 18 to 20 minutes. Cool on a wire rack for 2 hours before cutting.


Misty said...

Those look SO YUMMY!! I'm going to have to try them....they're FAT FREE, right?!

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