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Caramel Bars
September 11, 2007

This recipe would be five stars with modifications. I lined my pan with foil to begin - I wanted to make a 9x13 pan, so after reading some of the reviews, I doubled the oatmeal mixture (using 1 cup butter and 1/2 cup milk, instead of 1 1/2 cups butter) and used exactly 50 caramels (one Kraft Caramels bag) with seven tablespoons heavy cream. The oatmeal mixture was a little sticky, so instead of "crumbling" the remainder on top, I pressed out small pieces and laid them over the top like a puzzle. Then I baked for twenty more minutes, until golden brown. To cut them into bars, I lifted out the foil with the whole dessert and partially froze them. They cut perfectly - I can't imagine trying to cut them warm from the oven - that would be a mess! When all was said and done, they were terrific - absolutely the best bar cookie I've ever had. DEFINITELY a make-again!!!

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