Fully Loaded Bars The surprise twist to chocolate, caramel, oat and nut bars? Pretzels!
3/4 cup packed brown sugar 3/4 cup butter or margarine, softened 1 egg 1 1/2 cups Gold Medal® all-purpose flour 1 cup old-fashioned or quick-cooking oats 1 bag (14 oz) caramels, unwrapped 1/3 cup half-and-half 1 cup semisweet chocolate chunks 1 cup coarsely chopped mixed nuts 1/4 cup broken pretzel twists 1 . Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease 13x9-inch pan with shortening or spray with cooking spray. 2 . In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and oats. Spread in pan. Bake 15 to 20 minutes or until light golden brown. 3 . Meanwhile, in 1-quart saucepan, heat caramels and half-and-half over low heat, stirring occasionally, until caramels are melted. Pour caramel mixture over crust. Sprinkle with chocolate chunks, nuts and pretzels. 4 . Bake 5 to 8 minutes or until chocolate is softened. Cool about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. High Altitude (3500-6500 ft): In step 2, bake crust 20 to 25 minutes. In step 3, heat caramels and half-and-half over medium-low heat. In step 4, bake 7 to 10 minutes. Tips from the Kitchen Success Pop these crunchy-chewy bars into the refrigerator for quick cooling. Prep: 20 min Start To Finish: 1 hr 50 min 36 bars. Enjoy. Marilyn _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
