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Prep 35min
Total1hr45min
Ingredients9
Servings36
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Ingredients
Crust
3/4
cup firmly packed brown sugar
3/4
cup margarine or butter, softened
1
egg
1 1/2
cups All Purpose or Unbleached Flour
1
cup rolled oats
Filling
1
(14-oz.) pkg. caramels, unwrapped
1/3
cup half-and-half
Topping
1
cup large cashew pieces
1
cup semisweet chocolate chunks (from 10-oz. pkg.)
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Steps
1
Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine brown sugar and margarine; beat until light and fluffy. Add egg; blend well.
2
Lightly spoon flour into measuring cup; level off. Add flour and oats; mix well. Press evenly in bottom of greased pan.
3
Bake at 350°F. for 15 to 18 minutes or until light golden brown.
4
Meanwhile, in medium saucepan, combine caramels and half-and-half; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
5
Remove crust from oven. Pour caramel mixture over partially baked crust. Sprinkle with cashews and chocolate chunks.
6
Return to oven; bake an additional 8 to 10 minutes or until chocolate is softened and caramel just begins to bubble around edges. If desired, swirl softened chocolate chunks with knife. Cool 1 hour or until completely cooled. If desired, refrigerate bars to set chocolate. Cut into bars.
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