This is Marilyn and I am getting your messages.
-----Original Message-----
From: Susan via Cookinginthedark [mailto:[email protected]]
Sent: Sunday, December 17, 2017 10:51 AM
To: [email protected]
Cc: Susan
Subject: Re: [CnD] Fully Loaded Bars
This is a test. Can anyone tell me if my messages are getting to
everyone on this list? Thanks much Sue
-----Original Message-----
From: Marilyn Pennington via Cookinginthedark
[mailto:[email protected]]
Sent: Sunday, December 17, 2017 10:06 AM
To: [email protected]
Cc: Marilyn Pennington <[email protected]>; [email protected]
Subject: [CnD] Fully Loaded Bars
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
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