Food for Thought: Chocolate Caramel Bars

Friday, February 1, 2008

Chocolate Caramel Bars

This recipe comes from a favorite sister-in-law ;) that made them for our family a few years back. She didn't have any eggs at the time and it was Sunday, so she needed a recipe without eggs and this is what she came up with. It has been a favorite of many people for a long time since. I really don't know what they're officially called, so I just call 'em:

Chocolate Caramel Bars
1 1/2 cups flour
1 1/2 cups rolled oats
1 1/2 cup brown sugar
1/3 tsp salt
3/4 tsp baking soda
1 cup melted margarine, butter
about 1/2-3/4 bag of chocolate chips
1/2 cup caramel sauce (you know, any kind you would put on an ice cream sundae)
**My very favorite caramel is Mrs. Richardson's Butterscotch Caramel Topping- Yum Yum!
Mix flour, oats, sugar, salt and baking soda in a bowl. Melt butter and add to flour mixture. Stir until combined. Pat down 3/4 of the mixture in a 9x13 and bake at 300 degrees for about 10 minutes (it won't look done). Drizzle caramel on top while hot. If you want more caramel, go for it! Sprinkle chocolate chips evenly on top of caramel. Crumble the rest of mixture on top and bake at the same temperature for 15 minutes or so. Allow to cool completely for easiest cutting. Oh so gooey and yummy!!
**I don't suggest that you use any stoneware for this recipe. It takes a lot longer to cook and it's just not as accurate for this recipe.

2 comments :

kira said...: I had totally forgotten about being out of eggs - good memory! mmm.; February 1, 2008 at 12:44 PM
Waldron Family said...: This one looks divine. Yum. Will have to try this. Thanks.
Kimmie Waldron; March 19, 2008 at 9:54 AM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Friday, February 1, 2008

Chocolate Caramel Bars

2 comments :

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