Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

%%%%%%%%%%%%%%%%%% 3/4 c Chopped pecans
%%%%% BASE %%%%% %%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%% %%%%% TOPPING %%%%%
1 1/2 c All purpose flour %%%%%%%%%%%%%%%%%%%%%
3/4 c Lightly packed brown sugar 1 cn (300ml) sweetened condensed
1/2 c Oatmeal -milk (not evaporated)
1/2 c Butter, cold 25 ct Unwrapped
1 ea Egg, beaten 1/4 c Butter

BASE: Combine flour, brown sugar and oats in large bowl. Cut in
butter until crumbly. Stir in egg and nuts. Mix well. Reserve
1-1/2 cups of crumb mixture. Press remainder firmly on bottom of
greased 13x9 inch cake pan. Bake at 350F for 15 minutes. TOPPING:
Heat sweetened condensed milk, caramels and butter in saucepan on low
heat, stirring constantly until smoothly melted. Pour over crust.
Sprinkle reserved crumbs evenly on top. Bake 20-25 minutes, or until
golden and bubbly. Cool completely. Cut into bars. Origin: Baking
Festival, 1994 Recipes, by Robin Hood and Baker's. Shared by: Sharon
Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-15-94

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