White Chocolate Caramel Nut Bars |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I like the idea of bar cookies - a lot of cookies for minimal effort! This recipe comes from Robin Hood Flour. This very rich cookie is chewy, creamy and crunchy all in one. Ingredients:
2 cups flour |
2 cups oats |
1 cup brown sugar |
1 teaspoon baking soda |
1 cup butter, melted (or margarine) |
1 1/2 cups white chocolate chips |
1 cup slivered almonds |
1 cup toffee pieces |
1 1/3 cups caramel sundae sauce |
1/3 cup flour |
Directions:
1. BASE:
2. Preheat oven to 350*. Combine dry ingredients together. Add the melted butter, mixing well. Put aside 1 cup of mixture (for topping).
3. Press into a greased 9 x 13 pan. Bake 350* for 12-15 minutes (until light brown).
4. TOPPING:.
5. Combine baking chips, almonds and toffee bits. Sprinkle evenly over base.
6. Mix caramel sundae sauce and flour until smooth. Pour this evenly over everything. Sprinkle with reserved crumbly base mixture.
7. Return to oven & bake 20-25 minutes more, until golden.
8. Cool completely before cutting.
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