Enjoy these sweet treat recipes from Springfield Moms reader Tara McClellan McAndrew.
PRALINE CRUNCH
Heat oven to 250.
- 16 ounce box Quaker Oatmeal Squares
- 2 cups pecan pieces
Combine both ingredients in a 9 x 13 cake pan.
Then put these 4 ingredients in a 4-cup microwavable bowl:
- 1/2 cup light Karo syrup
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Cook on high for 1 1/2 minutes, then stir. then add to othis hot mixture:
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
Stir, then cook in microwave on high for 1 1/2 minutes.
Stir, then pour over cereal and pecans. Stir to coat. Bake for 1 hour stirring every 20 minutes. Spread on a cookie sheet to cool. Break into pieces.
OATMEAL CARMELITAS
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup quick cooking oats
- 3/4 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) melted butter
- 1/4 teaspoon salt
- 6 ounces (1 cup) semisweet chocolate chips
- 3/4 cup caramel (not butterscotch!) ice cream topping
- 3 tablespoons all-purpose flour
Preheat oven to 350. Grease one 9×9 square pan. Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine. Press half of mixture into bottom of prepared pan. Bake at 350 for 10 minutes.
Let cool slightly, then sprinkle the chocolate chips over the crust. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chips. Top with the remaining oatmeal mixture. You will need to crumble the mixture into small pieces to cover most of the top.
Bake at 350 for 18 minutes. LET BARS COOL BEFORE CUTTING.
