Pumpkin Caramel Oatmeal Squares

Pumpkin Caramel Oatmeal Squares

Nothing says fall like Pumpkin - and these squares are the perfect match for cooler weather.

Ingredients: 

2 cups (500 mL) flour
2 cups (500 mL) rolled oats
1½ cups (375 mL) firmly packed brown sugar
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1½ tsp (7 mL) ground cinnamon
¾ tsp (3 mL) ground ginger
¼ tsp (1 mL) ground nutmeg
1 cup (250 mL) melted butter
1 cup (250 mL) canned pumpkin
1 tsp (5 mL) pure vanilla extract
30 caramels, unwrapped
2 Tbsp (30 mL) milk

Time: 

Prep time: ,
Cook time: ,
Total time:

Yield: 

Makes: 24

Method: 

Preheat oven to 350°F (180ºC)
Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add melted butter, and stir until mixture is blended and forms coarse crumbs.
Reserve ½ of this mixture for the topping. Stir pumpkin and vanilla into the remaining mixture in bowl.
Press this evenly into the bottom of a foil-lined 13x9" baking pan.
Place milk and caramels into a microwavable bowl and nuke on HIGH 2 to 3 minutes or until completely melted, stirring after every minute.
Pour over pumpkin mixture in pan, spreading to within ½" of edges. Sprinkle with reserved crumb mixture.
Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan with the foil and cut into bars.

Makes 24 (1 square) servings.

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