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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 60 |
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In Boise, Idaho, Jennifer Jensen keeps a big batch of this oat mixture on hand, so she can bake these rich treats in a hurry. The moist bars get extra sweetness from caramel ice cream topping and chocolate chips. Ingredients:
3 cups king arthur unbleached all-purpose flour |
3 cups quick-cooking oats |
1 cup packed brown sugar |
1/2 cup sugar |
3-1/2 teaspoons baking powder |
1 teaspoon salt |
1-1/2 cups shortening |
additional ingredients: |
3 tablespoons butter, melted |
1 cup (6 ounces) semisweet chocolate chips |
1 jar (12 ounces) hot caramel ice cream topping |
Directions:
1. In a large bowl, mix the first six ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield: 2 batches (about 8 cups total).
2. To prepare bars: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 4 cups of oat mix in a bowl. Add butter; mix until blended. Reserve 1-1/4 cups.
3. Press remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 15-17 minutes or until golden brown.
4. Sprinkle chips over crust. Drizzle with caramel topping; carefully spread caramel to within 1/4-in. of edges. Sprinkle with reserved oat mixture.
5. Bake 18-22 minutes longer or until golden brown and filling is bubbly (caramel mixture will not be set). Cool on a wire rack. Yield: 2-1/2 dozen per batch.
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