View Full Version : Pampered Chef recipe for chewy caramel chocolate chip oat bars

10-06-2006, 09:42 PM
I don't know the exact name of what I'm looking for, but they are bars that have oats, chocolate chips, caramel, nuts and possibly graham cracker crumbs. Sound familiar to anyone? Thanks!

ETA: I think this is from the current (or really recent) Season's Best Cookbook. Does anyone have it? TIA!



11-07-2006, 09:33 PM
Just came across this website and remembered your post. If you locate it, please share!



11-08-2006, 10:16 AM
I just paged through the current as well as the previous three Season's Best and the All the Best cookbook and didn't see anything.

Do you know what stone or product these are made on? That would help.

Okay, I think I found it!

Chocolate Caramel Oatmeal Chews
(Celebrate! Cookbook, pg 107)
These mouth-watering bars are rich and chewy with caramel, chocolate and nuts.

Prep time: 15 minutes Bake time: 30-33 minutes Cool time: 2 hours

2 cups quick or old-fashioned oats
1 ¾ cups all-purpose flour, divided
¾ cup packed brown sugar
1 teaspoon baking soda
1 cup butter or margarine, melted
1 cup butterscotch caramel ice cream topping
½ cup chopped pecans
1 package (6 ounces) semi-sweet chocolate morsels

1. Preheat oven to 350°F. Spray Rectangular Baker with nonstick cooking spray. Combine oats, 1½ cups of the flour, brown sugar and baking soda in Classic Batter Bowl. Add butter; mix until crumbly. Reserve 1 cup crumb mixture. Press remaining crumb mixture onto bottom of baker. Bake 15 minutes.
2. Combine ice cream topping and remaining ¼ cup flour in Small Batter Bowl; whisk until smooth using Stainless Steel Whisk. Drizzle over bottom of crust; carefully spread to edges using Large Spreader.
3. Combine pecans and reserved crumb mixture in small bowl. Sprinkle crumb mixture and chocolate morsels evenly over caramel mixture. Bake 15-18 minutes or until golden brown and bubbly. Remove to Cooling Rack. Cool completely. Cut into bars.

Yield: 24 bars

Nutrients per serving (1 bar): Calories 240, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 32 g, Protein 3 g, Sodium 160 mg, Fiber 1 g

Diabetic exchanges per serving: 1 starch, 1 fruit, 3 fat (2 carb)

~ deb
DS born at home 12/03
Breastfeeding After Reduction is possible! www.bfar.org


11-08-2006, 10:31 PM
Deb, you rock! Seriously. In attempt to satisfy my craving for these things, I made one that I found on allrecipes. It was good, but not even close to how yummy these are! I want to make them tomorrow.

Thanks so much!



11-08-2006, 10:35 PM
I have looked on that site, but didn't see them there. That is a really great site. I think they have most of the popular recipes. Several weeks ago, I found the chicken enchilada ring on that site, and it was fabulous (and easy to make)!




11-09-2006, 10:46 AM
YUM-O Guess what I'm making for dessert this weekend! All my favorite ingredients rolled into one!

11-09-2006, 11:53 AM

This recipe says to spray your baker with cooking spray. IF YOU HAVE A STONE, I recommend the following:
mix 1 part flour, 1 part vegetable oil, and 1 part shortening. Brush your stone liberally with this mixture and the bars will fall right out.

This mixture is especially great for your Fluted Stone and any stoneware muffin pans you might have.

You can store your mixture in a cool, dry place and it will keep for a few months.

I find that using cooking spray can leave a sticky residue on your stone.

~ deb
DS born at home 12/03
Breastfeeding After Reduction is possible! www.bfar.org


11-13-2006, 09:37 AM
Thank-you so much for that tip Deb. My stoneware muffin pans are driving me crazy sticking, so I've used Pam spray a few times, but i was worried it would create the stickies if I kept it up. I'm going to make some of that "mix" to keep on hand!

11-13-2006, 11:31 AM
trader joe's is now selling a non-stick cooking spray that has flour in it.