Wednesday, October 28, 2009
The use of whole wheat flour and oats makes these caramel bars just a little less bad for you. They strike a nice balance between sinful caramel and chocolate and wholesome granola bars. Creamy caramel studded with melty chocolate chips. There's also a little coconut thrown in there for texture. They have a slight nutty flavor from the ww flour, but if you prefer, you could use all white flour.
Whole Wheat Caramel Oatmeal Bars
Makes 9x13 inch tray
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup shredded coconut
2 cups rolled oats
1 1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 cup butter, melted
1 1/4 cup caramel sundae topping/sauce
OR 32 individually wrapped caramels melted with 6 tbsp heavy cream
1/2 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan lined with foil or parchment paper. If using the individually wrapped caramels, melt them in a medium saucepan over low heat with the heavy cream, stirring occasionally until smooth.
2. In a medium bowl, stir together the flours, oats, coconut, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of pan. Reserve the rest. Bake the crust for 10 minutes in the preheated oven. Remove and pour the caramel mixture over the top. Sprinkle with chocolate chips then top with the remaining crust mixture.
3. Return to the oven and bake for an additional 20 minutes, or until the top is lightly toasted (check it around 15 minutes). Cool completely then cut into squares.