Chocolate Caramel Goo's

INGREDIENTS

Crust:

2 cups All Purpose or Unbleached Flour

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda1

/2 teaspoon salt

1 1/4 cups margarine or butter, softened

Filling:

1 (12.5-oz.) jar (1 cup) caramel ice cream topping

3 tablespoons Flour

1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

1/2 cup chopped nuts (opt.)

DIRECTIONS:

1. Heat oven to 350°F. Grease 13x9-inch pan.

Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.

2. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

3. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

4. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Tip: Go around the edge of the pan with a knife while hot...it will help you get these chewey morsels out of the pan easier.

Cut into bars. Eat and enjoy!

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Apricot Caramel - Coconut Bars!

1 cup Slivered Blanched Almonds
2 cups All Purpose Unbleached Flour
1/2 cup Granulated Sugar
1 cup Butter, cut up
1 cup SMUCKER'S® Apricot Preserves
1/3 cup Caramel Ice Cream Topping
3/4 cup unsweetened or sweetened shredded coconut

DIRECTIONS
1. Heat oven to 350°F.
2. In food processor bowl with metal blade, place almonds. Cover; process with on-and-off pulses until finely chopped. Add flour, sugar and butter to almonds. Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, finely chop almonds. In large bowl, mix chopped almonds, flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.)
3. In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
4. In medium bowl, mix preserves, caramel topping and coconut. Spread over crumb mixture to within 1/2 inch of edges. Sprinkle remaining crumb mixture evenly over apricot mixture to edges of pan.
5. Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.

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Fast & Easy

My daughters & I love these!

Five Layer Bars

1/2 cup chopped nuts (optional)

1 cup butterscotch chips (opt...can use 2 cups chocolate chips instead)

1 cup shredded coconut

1 cup semisweet or milk chocolate chips

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (14-ounce) can sweetened condensed milk

Preheat oven to 350 degrees F.

Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes, or until very golden brown.

Allow to cool and cut into bars.

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Bet-cha can't eat just one!

Caution: If you like Lemon......you won't beable to resist!


* Lemon Bars *

4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
Hot shortbread base, recipe follows
3 tablespoons confectioners' sugar

Preheat oven to 350 degrees F. In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees F. And bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.

Shortbread Base:
1 1/2 sticks
(3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350 degrees. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 by 9 by 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

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BETTER THAN CAMPING!

S'more Brownies

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped (I used only 3 oz. )
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. (optional)

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie.
Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

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GONE IN A FLASH!

RICE KRISPIE SCOTCH-A-ROOS

**1 1/2 times this recipe for thicker, chewier bars**

Ingredients
1 CUP KARO SYRUP

1 CUP SUGAR

1 CUP PEANUT BUTTER

6 CUPS RICE CRISPIES

2/3 PKG MILK CHOCOLATE CHIPS

2/3 PKG BUTTERSCOTCH CHIPS

Instructions
Bring karo and sugar to a slow boil. Make sure all sugar is dissolved, and then remove from heat. Add peanut butter and rice crispies. Mix together and spread in greased pan. On Low heat melt together: 2/3 pkg milk choc. chips 2/3 pkg butterscotch chips Spread on top of rice crispies and let set until hardened. Cut into bars.

Difficulty: Easy

Yield: 9X13 pan

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