Liz's Caramel Bars
2 cups flour
2 cups oatmeal
1 cup butter (2 sticks)
1 ½ cups brown sugar
1 tsp Soda
1 14 oz bag Kraft Caramels
1 cup Heavy Cream (Ultra-Pasturized)
1 to 1 ½ cups finely chopped pecans
Mix flour, soda, butter, brown sugar and oatmeal as for a pie crust. After mixing, remove 1 cup and set aside. Add ¼ cup cream to original crust mixture and mix together. Pat into 11x15 pan. Bake 10 minutes at 350 degrees.
Melt caramels in ¾ cup cream (use microwave, stop and stir as caramels melt). Pour over crust.
Add chopped pecans to reserved mixture. Crumble mixture over caramel in pan. Bake 15 to 20 minutes at 350 degrees.
Just living the Simple Nebraska Life and sharing my love for all things vintage & charming. Come and see what projects I've been working on.
Thursday, June 25, 2009
Tuesday, June 02, 2009
Thursday, May 28, 2009
Baking: Fresh Strawberry bars
These were great!
Fresh Strawberry Bars from Better Homes and Gardens Magazine
Ingredients
* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 eggs
* 1 teaspoon vanilla
* 2 1/4 cups all-purpose flour
* 1/2 cup strawberry jam
* 4 cups small strawberries, halved or small strawberries, quartered
Directions
1.
Heat oven to 350. Line 13x9x2-inch baking pan with foil, extending foil beyond edges. Set aside.
2.
In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
3.
Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
4.
Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours.
5.
Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.
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