cups quick-cooking rolled oats (avoid using Quaker brand)
Serving Size: 1 (885) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1840 g45 %
Total Fat 204.5 g314 %
Saturated Fat 120.2 g601 %
Cholesterol 488.1 mg
Sodium 1604.6 mg
Dietary Fiber 31.8 g127 %
Sugars 322.9 g1291 %
Protein 53.8 g
Heat oven to 350°.
Grease a cookie sheet with 1/4 inch sides, by spraying with Pam cooking spray.
Boil together the butter with the brown sugar in a medium saucepan.
Stirring constantly until the brown sugar and butter are no longer seperate, but come together like caramel sauce.
Remove from heat.
Stir in vanilla extract.
In a large bowl, place the quick cooking rolled oats, and the pinch of salt.
Pour the carmel sauce over the oats and stir until well combined.
Dump the oat mixture onto the greased cookie sheet and spread out evenly, pressing into the pan.
Bake for 10-15 minutes, until the edges just lightly brown, DO NOT OVERBAKE!
As soon as the squares are removed from the oven, use a metal spatula (or pancake flipper) and score the squares, (cut through them into the sizes you will be serving.) If you do not score the bars, you can not cut them later or they fall apart.
(Many old-timer's remember this recipe as one their mothers made when they were little kids).