For the best taste, use good-quality caramels in this rich, gooey bar that keeps best refrigerated. It’s from Jan Christofferson of Eagle River.
YIELD
18 servingsPREP
8 minCOOK
20 minREADY
28 minIngredients
Directions
Preheat oven to 350℉ (180℃).
To make crust: In large bowl, combine melted butter, flour, oats, brown sugar, baking soda, salt and cranberries.
Mix well, then remove ½ cup to use as a topping.
Spread remainder into ungreased 13-by-9-inch pan.
Bake in preheated oven 10 minutes or until light brown.
While crust bakes, unwrap caramels and put in heavy-bottomed pan with the 3 tablespoons butter and milk.
Cook over low heat, stirring constantly, until caramels are melted.
When crust is done, remove from oven and top with the caramel mixture.
Top with chocolate chips, then reserved crumb mixture.
Return to oven and bake another 10 minutes.
Remove from oven and cool to room temperature, then cut into bars.
Refrigerate for best keeping.
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