Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BASE***
     1/2           cup  unsalted butter -- softened
     1/4           cup  sugar
     3/4           cup  rolled oats
     2/3           cup  all-purpose flour
                        ***CARAMEL***
  14            ounces  sweetened condensed milk
     1/2           cup  unsalted butter
     1/4           cup  brown sugar -- packed
  1           teaspoon  vanilla extract -- to 2 ts
                        ***ICING***
     1/4           cup  unsalted butter
  2        tablespoons  water
  2        tablespoons  cocoa -- sifted
  1 1/2           cups  confectioners' sugar -- sifted

Preparation:

Karen Kruckenberg of Harvard, Illinois earned an honorable mention in the 1996 Chicago Tribune Annual Holiday Cookie Contest with a simple recipe for caramel oat bars from England. 1. Heat oven to 350'F. For base, beat butter and sugar in small bowl of electric mixer on medium-high speed until light and fluffy, 3 minutes. Add oats and flour; beat until smooth. Press into greased 8-inch-square or 9-inch-square baking pan. Bake until set, 20 minutes. 2. Meanwhile, prepare caramel mixture. Heat condensed milk, butter and brown sugar to a boil in heavy saucepan over medium heat. Boil, stirring constantly, 5 minutes. Remove from heat; stir in vanilla. Pour caramel mixture over cooked base; allow to cool completely. 3. To prepare icing, melt butter in saucepan over medium heat. Stir in cocoa and water until smooth. Add confectioners' sugar; stir until mixed well. Spread over cooled caramel layer. Allow to set before cutting. Store refrigera

Nutritional Information:

263 Calories (kcal); 17g Total Fat; (56% calories from fat); 3g Protein; 26g Carbohydrate; 47mg Cholesterol; 35mg Sodium