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1 1/2 cups Original Bisquick®
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/3 cup margarine or butter, softened
14 ounces caramels
2 tablespoons milk
1 cup chopped pecans
3/4 cup semisweet chocolate chips
1. Heat oven to 350°. Stir Bisquick, oats, brown sugar, margarine and egg until well blended. Press in bottom of ungreased rectangular pan, 13 x 9 x 2 inches. Bake about 15 minutes or until golden brown; cool.
2. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until caramels are melted. Spread over crust. Sprinkle pecans evenly over caramels. Heat chocolate chips over low heat, stirring frequently, until melted. Drizzle over pecans.
3. Cool 30 minutes. For bars, cut into 6 rows by 4 rows.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°.
BETTY'S TIP: Think outside the square! To cut triangle shapes, cut squares diagonally in half. To cut diamond shapes, first cut parallel lines 1 or 1 1/2 inches apart down the length of the pan, then cut diagonal lines 1 or 1 1/2 inches apart across the straight cuts. You will find irregularly shaped pieces in the corners at the ends of the pan-consider those extra treats for snacking!
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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