Caramel
Bars
Prepare a quick and easy after school snack. A crumb crust is patted into a pan and baked
for a few minutes. Caramels are melted with condensed milk and poured over the
baked crust. At this time, flaked
coconut, dried apricot pieces, golden raisins or mini-butterscotch morsels can
be sprinkled on. Finally the bars are
baked until bubbly, cut into squares, and served when cool. Cover and store leftovers at room
temperature.
Preparation time: About
15 minutes.
Equipment you’ll need:
Solid (nested) measuring cups, table knife, can opener, large bowl,
heavy saucepan, 11 x 7 x 2-inch baking pan, wooden spoon, wire whisk, and
serving spatula.
Safety: Use dry potholder
to place baking pan into oven and remove.
Ask an adult to pour the hot caramel mixture into the crust and return
to the oven.
Recipe:
2 cups all-purpose flour
3/4 cup firmly packed light
brown sugar
2 large eggs, beaten
1 1/2 sticks unsalted butter, softened and divided
6 ounces
chopped pecans
2 5.25-ounce bags
Caramels, unwrapped (about 40)
1 14-ounce can sweetened
condensed milk
1. Preheat oven to
350-degrees. Coat baking pan with a
spray of canola oil.
2. In a
large bowl, combine flour, sugar, eggs and 1 stick of butter/ margarine. Stir
in
nuts.
3. Reserving 1 cup crumb
mixture, press remainder firmly on bottom of baking
pan. Bake 10 minutes.
4. Meanwhile in a saucepan over
low heat, melt caramels with condensed
milk
and the remaining 1/2 stick
butter/margarine. Whisk until
smooth.
5. Pour over prepared crust and
top with reserved crumb mixture.
6. Bake for 20 minutes or until bubbly. Cool and cut into bars.
Yield: 8 bars.
Clean up: Turn off oven
immediately after use. Mom and Dad are
pleased when you leave the kitchen clean.
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist