Category : Desserts
Author : Dcookie
Hits : 2489
Date : 10/02/2001
32 caramel candies (the Kraft caramel squares are what I use) 5 tbsp heavy cream 1 cup flour 1 cup quick oats 3/4 cup brown sugar 1/2 tsp baking soda 1/4 tsp salt 3/4 cup butter, melted 12 ounces chocolate chips 1/2 cup chopped pecans
In the top of double boiler, melt caramels with the cream, keep warm, not hot, and set aside. Combine flour, oats, brown sugar, baking soda, salt, and butter. press 3/4 of mixture into a well-greased 11 inch x 7 inch x 2 inch baking pan (Jelly Roll pan) and bake 10 minutes at 350 F. Immediately when the crust comes out of the oven , sprinkle chocolate chips and pecans over baked crumb mixture. Next, pour caramel mixture over the top of the nuts and chocolate. For the next layer, sprinkle with the remaining crumbs and bake for 20 more minutes at 350 F. Chill for at least 2 hours before cutting into squares.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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