Sunday, November 27

Grandma Coy's Caramel Chocolate Bars

This recipe came from my mother-in-law Coy. She cut it out of a magazine years and years ago and had been making them for holidays and her grandkids ever since. My son Daniel especially loved these delicious cookies and Coy always made sure to bring him a special container of his own.

Sadly, Coy recently passed away, so I wanted to share her cookie legacy and recipe.

An easier version of this recipe uses a 12-ounce jar of caramel ice cream topping mixed with flour in place of the 42 caramels, but I haven't tried it yet.
I for one like an easier version of a recipe as long as it doesn't compromise the taste.


GRANDMA COY'S CARAMEL CHOCOLATE BARS

Ingredients:
42 caramels
5 tablespoon sweetened condensed milk
1 cup flour
1 cup oatmeal
¾ cup brown sugar
½ teaspoon baking soda
¾ cup butter, melted
1 cup semi-sweet chocolate chips
½ cup pecans, chopped

Stir together flour, oatmeal, sugar, baking soda and butter


Directions:
In a mixing bowl stir together flour, oatmeal, sugar, baking soda, and butter.
Set aside.
Cut caramels into pieces and melt in milk over low heat. 

Cut caramels into small pieces


Melt caramels

Keep on low to keep melted and set aside.
Place ½ of the crumb mixture into 9 x 13 baking dish. Bake for 8 minutes at 350 degrees. Remove from oven and while hot, sprinkle chocolate chips and nuts on the crust.




Pour melted caramel mixture over chocolate chips and nuts. Cover top with remaining crumb mixture.
Bake an additional 15 minutes or until lightly browned and a little bubbly.

Cool before cutting. Cut into bars.

Ooey Gooey Deliciousness 


A copy of  Coy's recipe
We made these for Thanksgiving and plan to add them to our Christmas cookie list.  Wishing you peace and joy and warm cookies this holiday season,

Elizabeth

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4 comments:

Shelley said...

Do you know if these freeze well?

Elizabeth Ohiothoughts said...

Yes they do pretty good. We have split a batch and froze half so they stay fresh. They were still good a couple months later.

Anonymous said...

Do you think a caramel sauce would work in this recipe? Helen

Elizabeth Ohiothoughts said...

Helen: Caramel sauce would be so much easier than melting the caramels, but the sauce stays liquid and in this recipe you need the caramel to harden back up to set the cookies. Elizabeth