caramello/caramel
I made these a couple of times. The first time, I found the end product too crumbly and fragile. So, I added a little butter the second attempt and liked the end result a whole lot better. Either way - the front office loved them...In fact, they are still talking about them. That's what I call a success!
Caramel-Pecan Oatmeal Bars
A Southern Living recipe, slightly adapted
Makes 2 dozen
1 cup pecans (or walnuts), chopped
1 package yellow cake mix
2 ½ cups uncooked instant oats
1 cup butter, melted
1 (11.5-oz.) package milk or semisweet chocolate morsels
25 caramel*
1 Tbsp. water
*I buy a block of caramel from my baking supply store, so I used ¼ of the block. Much, much easier than unwrapping a million squares.
Place the nuts in a single layer in a 13- x 9-inch pan. Bake at 350° for 4 to 5 minutes or until toasted, stirring occasionally. Remove nuts from pan. Line bottom and sides of pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Stir together cake mix and oats in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture evenly onto bottom of prepared pan. Sprinkle chocolate morsels and toasted pecans evenly over oat mixture in pan. Sprinkle with remaining oat mixture. Bake at 375° for 30 minutes or until top is golden brown. Microwave caramels and 1 Tbsp. water in a microwave-safe bowl at HIGH 1 minute or until caramels are melted. Drizzle evenly over warm bars in pan. Let cool on a wire rack 1 hour or until completely cool. Lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.
________________________
The Deep Freeze Summer Challenge's round up will be out later today. :)