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Rachelís Chocolate Butterscotch Caramel Bars Recipe

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This recipe for Rachelís Chocolate Butterscotch Caramel Bars, by , is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachel King

Category:
Category:

Ingredients:  
Ingredients:  
Nonstick cooking spray
1 Ĺ cup all-purpose flour
1 Ĺ cup regular or quick oats
1 cup packed brown sugar
1 tsp baking powder
ľ tsp kosher salt
1 ĺ sticks (14 TBSP) cold salted butter, cut into pieces
13.5 ounce can dulce de leche
1 cup Spanish peanuts
1 cup butterscotch chips
1 cup mini chocolate chips

Directions:
Directions:
Preheat the oven to 350ļ. Line a 9-inch square baking pan with foil and spray with nonstick spray.

Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle mixture into prepared pan and pat lightly to pack it slightly.

Bake until light golden brown on top and done in the middle, watching to make sure it doesnít burn, 30 to 35 minutes. Allow to cool for 15 minutes.

Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on the oatmeal base and use your hands to gently press into the caramel. Sprinkle on the butterscotch chips and mini chocolates in generous layers.

Note: the warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to press the chips very gently just enough to anchor them together but not enough to misshape them. If the pan isnít warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.

Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting bowl and use a long serrated knife to cut into small squares (they are rich!!). Serve cold or at room temp.

 

 

 

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