SALTED CARAMEL REVEL BARS
Thursday, April 2, 2020
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Ingredients
- 16 tablespoons 2 sticks of softened butter
- 2 cups of firmly packed golden brown sugar
- 1 teaspoon of baking soda
- 2 eggs
- 4 teaspoons of pure vanilla extract
- 2 1/2 cups of all-purpose flour
- 3 cups of quick-cooking 1-minute oats
- 1 14 oz package of vanilla caramels unwrapped
- 1 14- oz can of sweetened condensed milk
- 1 1/2 teaspoons of sea salt
Instructions
- Preheat oven to 350 degrees.
- Line a 9x13 glass baking pan with foil and spray generously with non stick cooking spray.
- Set aside 2 tablespoons of butter.
- In the bowl of a stand mixer using paddle attachment, beat 14 tablespoons of butter with brown sugar and baking soda until fluffy, scraping down sides of bowl as needed.
- Add eggs and 2 teaspoons of vanilla and continue mixing until well combined.
- Add flour followed by oatmeal.
- For caramel filling, combine remaining two tablespoons of butter, caramels and sweetened condensed milk in a small saucepan.
- Heat over medium low heat, stirring occasionally until smooth.
- Stir in two teaspoons of vanilla extract and 1/2 teaspoon of sea salt.
- Divide cookie dough and press 2/3 of the dough into foil lined pan.
- Pour caramel filling over cookie dough and spread evenly.
- Top with remaining 1/3 of cookie dough.
- Sprinkle with remaining 1 teaspoon of sea salt.
- Bake at 350 for 25 minutes.
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