Caramel - Raisin Cookie Bars
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 182.4
- Total Fat: 5.5 g
- Cholesterol: 7.6 mg
- Sodium: 108.7 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 0.3 g
- Protein: 1.8 g
View full nutritional breakdown of Caramel - Raisin Cookie Bars calories by ingredient
Introduction
Gooey, very chewy and over the top delicious - that's what these bars are made of! The parchment is really a good idea with this recipe, I guess greased foil would work but you need to take the bars out of the pan to cut them. Gooey, very chewy and over the top delicious - that's what these bars are made of! The parchment is really a good idea with this recipe, I guess greased foil would work but you need to take the bars out of the pan to cut them.Number of Servings: 20
Ingredients
-
1/4 cup salted butter
1/2 cup milk (I used 1%), divided
1 tsp vanilla
350g sugar cookie mix (I weighed mine because I buy in bulk, it's 100g less than 1 package of Betty Crocker)
2 tsp cornstarch
35 vanilla caramel candies, unwrapped
1/4 cup dark raisins
2 tbsp rolled oats
Directions
Preheat oven to 375F and line a 9" square pan with parchment paper.
Cream butter until fluffy. Add 1/4 cup milk and vanilla, beating smooth.
Mix together the cookie mix and cornstarch.
Stir in the cookie mix gently until incorporated. Dough will be very soft (more than you're used to with the mixes).
Spread / press the dough evenly into the bottom of the pan.
Bake 15 minutes and set aside.
Reduce oven to 350F.
In a saucepan, heat remaining milk.
Add caramels and cook until caramels are melted and smooth.
Sprinkle raisins over the baked cookie base.
Pour the caramel evenly over the raisins.
Sprinkle with rolled oats.
Place back into the oven and bake 15 minutes longer.
Cool completely before serving.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Cream butter until fluffy. Add 1/4 cup milk and vanilla, beating smooth.
Mix together the cookie mix and cornstarch.
Stir in the cookie mix gently until incorporated. Dough will be very soft (more than you're used to with the mixes).
Spread / press the dough evenly into the bottom of the pan.
Bake 15 minutes and set aside.
Reduce oven to 350F.
In a saucepan, heat remaining milk.
Add caramels and cook until caramels are melted and smooth.
Sprinkle raisins over the baked cookie base.
Pour the caramel evenly over the raisins.
Sprinkle with rolled oats.
Place back into the oven and bake 15 minutes longer.
Cool completely before serving.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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DMEYER4
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