- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter
- 3/4 cup white sugar
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 1/2 (5 ounce) can evaporated milk
- 1/2 cup chopped macadamia nuts
- 1 cup butterscotch chips
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, oats, baking soda, and salt in a bowl.
- Beat butter in a bowl using an electric mixer for 30 seconds. Add sugar and beat until fluffy. Beat in the oat mixture until crumbly; do not overmix. Reserve 1 cup of the crust mixture and press the rest into the bottom of a 9x13-inch rimmed baking pan.
- Bake in the preheated oven until firm and browned, about 10 minutes. Leave oven on; remove crust and let cool in the pan for 10 minutes.
- Combine caramels and evaporated milk in a saucepan over low heat. Cook and stir until caramels melt and mixture is smooth, about 5 minutes. Spread over the prebaked cookie crust; sprinkle reserved crust mixture, nuts, and butterscotch chips on top.
- Bake in the hot oven until golden, 15 to 20 minutes. Cool in the pan on a wire rack. Cut into bars.
05/25/2019
recipepes.com
caramel candy bar cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
