Chocolate Carmel Bars -- Quad-Cities Online Recipe Book
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Chocolate Carmel Bars

Comment on this recipe

This recipe was give to me by a friend and it is simply delicious. I replaced the carmel ice cream topping with Milky Way ice cream topping, because that is my husband's favorite candy bar. That just seemed to make it even better. This works good for potlucks as it is easy to travel with.

Ingredients

2-1/4 cups flour, divided
2 cups quick cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, melted
2 cups semisweet chocolate chips
1 cup chopped pecans
1 jar (12 ounces) caramel ice cream topping

Instructions

In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Pour in margarine and stir until mixture crumbles. Set 1/2 aside for topping. Press remaining crumb mixture into a greased 9x13-inch pan and bake at 350 degrees for 15 minutes. Sprinkle hot crumb mixture with chocolate chips and pecans. Whisk ice cream topping and 1/4 cup flour until smooth. Drizzle over top and sprinkle with reserved crumb mixture. Bake at 350 degrees for 18 to 20 minutes until golden brown.

Joan Holmes
Moline



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  Today is Wednesday, July 30, the 211th day of 2014. There are 154 days left in the year.
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1889 -- 125 years ago: Rock Island residents had contributed a total of $1,293 to the American Red Cross for the Johnstown flood relief fund.
1914 -- 100 years ago: Capt. Clark Means, new darkhorse twirler for the ARGUS staff, was in great form in his initial contest as a mound laborer. The result was that THE ARGUS trimmed the Union 6-5.
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