1. 16 tablespoons 2 sticks of softened butter
  2. 2 cups of firmly packed golden brown sugar
  3. 1 teaspoon of baking soda
  4. 2 eggs
  5. 4 teaspoons of pure vanilla extract
  6. 2 1/2 cups of all-purpose flour
  7. 3 cups of quick-cooking 1-minute oats
  8. 1 14 oz package of vanilla caramels unwrapped
  9. 1 14- oz can of sweetened condensed milk
  10. 1 1/2 teaspoons of sea salt


  1. Preheat oven to 350 degrees.
  2. Line a 9x13 glass baking pan with foil and spray generously with non stick cooking spray.
  3. Set aside 2 tablespoons of butter.
  4. 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.
  5. Add eggs and 2 teaspoons of vanilla and continue mixing until well combined.
  6. Add flour followed by oatmeal.
  7. For caramel filling, combine remaining two tablespoons of butter, caramels and sweetened condensed milk in a small saucepan.
  8. Heat over medium low heat, stirring occasionally until smooth.
  9. Stir in two teaspoons of vanilla extract and 1/2 teaspoon of sea salt.
  10. Divide cookie dough and press 2/3 of the dough into foil lined pan.
  11. Pour caramel filling over cookie dough and spread evenly.
  12. Top with remaining 1/3 of cookie dough.
  13. Sprinkle with remaining 1 teaspoon of sea salt.
  14. Bake at 350 for 25 minutes.

For more detail salted-caramel-revel-bars


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