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2 3-l/2 oz. bars caramel filled Swiss chocolate such as Lindt
2 ozs. bittersweet or semi sweet chocolate
2 ozs. white chocolate
l cup pecan halves
l-l/2 cups regular oatmeal not quick cooking
l cup butter softened
l l/2 cups brown sugar lightly packed
l/2 tsp. salt
2 tsp. vanilla
2 eggs
l l/2 cups flour
l/2 tsp. baking powder
l/2 tsp. baking soda
Heat oven 350. Break the caramel bars into natural sections. Cut the sections into small chunks with a
sharp knife. You may chill the bars first if you like, it helps to keep the caramel from oozing out too much
as you cut them. Setr the chunks aside.Grate the bitter sweet chocolate and the white chocolate. Chop
the pecans. Place l/2 cup oatmeal in blender and blend at high speed until the oatmeal turns to powder.
In a large bowl beat the butter with the sugar, salt and vnailla until creamy. Add the eggs and beat well.
Stir in the flour, powdered oatmeal, remaining oatmeal, baking powder and baking soda. Add the
caramel chunks, bvoth grated chocolates and the pecans and mix just to combine. Using two spoons or
yuour hnds form balls the size of large walnuts. Place them in rows about 3″ apart on ungreased cookie
sheets. Bake for l0 to l5 mins. until golden brown. Remove from sheet and cool on rack. Store in air
tight container Makes about 4 dozen J. Bildner

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