| 1 | 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. |
| 2 | Heat oven to 350°F. |
| 3 | For base, beat butter and sugar in small bowl of electric mixer on medium-high speed until light and fluffy, 3 minutes. |
| 4 | Add oats and flour; beat until smooth. |
| 5 | Press into greased 8-inch-square or 9-inch-square baking pan. |
| 6 | Bake until set, 20 minutes. |
| 7 | Meanwhile, prepare caramel mixture. |
| 8 | Heat condensed milk, butter and brown sugar to a boil in heavy saucepan over medium heat. |
| 9 | Boil, stirring constantly, 5 minutes. |
| 10 | Remove from heat; stir in vanilla. |
| 11 | Pour caramel mixture over cooked base; allow to cool completely. |
| 12 | To prepare icing, melt butter in saucepan over medium heat. |
| 13 | Stir in cocoa and water until smooth. |
| 14 | Add confectioners" sugar; stir until mixed well. |
| 15 | Spread over cooled caramel layer. |
| 16 | Allow to set before cutting. |
| 17 | Store refrigerated. |
