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24 Kraft caramels
1/2 cup Compliments canned evaporated milk
1 cup Compliments Flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 tsp. Compliments baking soda
1/4 tsp. salt
3/4 cup Compliments cold butter
1 cup Baker's semi-sweet chocolate chips
1/2 cup Compliments pecans
Heat oven to 350F.
Line 9" square pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and milk in saucepan on low heat 2 to 3 minutes, or until caramels are completely melted and sauce is well blended, stirring frequently. Remove from heat.
Mix flour, oats, baking soda, and salt in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press half onto bottom of prepared pan. Bake 10 minutes; top with chocolate chips and nuts. Drizzle with caramel sauce; sprinkle with remaining crumb mixture.
Bake 20 to 25 minutes, or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Source: Sobey's flyer, October 2013
1/2 cup Compliments canned evaporated milk
1 cup Compliments Flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 tsp. Compliments baking soda
1/4 tsp. salt
3/4 cup Compliments cold butter
1 cup Baker's semi-sweet chocolate chips
1/2 cup Compliments pecans
Heat oven to 350F.
Line 9" square pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and milk in saucepan on low heat 2 to 3 minutes, or until caramels are completely melted and sauce is well blended, stirring frequently. Remove from heat.
Mix flour, oats, baking soda, and salt in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press half onto bottom of prepared pan. Bake 10 minutes; top with chocolate chips and nuts. Drizzle with caramel sauce; sprinkle with remaining crumb mixture.
Bake 20 to 25 minutes, or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Source: Sobey's flyer, October 2013
