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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Egg free and sorta good for you!!?? Ingredients:
32 caramels, unwrapped |
1/2 cup half-and-half cream |
1 cup multigrain oatmeal, uncooked |
1 cup unbleached flour |
3/4 cup brown sugar, packed |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup margarine, chilled |
1/2 cup semi-sweet chocolate chips |
1/2 cup butterscotch chips |
1/2 cup chopped pecans (optional) |
Directions:
1. Preaheat oven to 350°F.
2. In a 2L non-stick sauce pan, combine caramels and half & half. Cook on med.-low heat stirring constantly until smooth. Remove from heat, set aside.
3. In a large bowl combine oatmeal, flour, sugar, baking soda and salt. Then, cut in butter until mix looks like coarse crumbs.
4. Reserve 1 cup of oatmeal mix and press the remainder into the bottom of an ungreased 9x13 pan (this will be the base); bake 10 min's. Immediately pour caramel mix over top hot base.
5. Sprinkle chocolate & butterscotch chips and pecans over caramel, then sprinkle reserved oatmeal mix on top of that. Bake 15-18 min's or until golden brown.
6. Cool completely before serving.Enjoy!
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