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    John Lynch, one of the chefs at our organic café, is the mastermind behind these knockout treats. Yield: 24 bars Prep time: 30 minutes
Baking time: 30 minutes
Difficulty Level: Moderate
   
Caramel sauce:
 Preheat oven to 325°F. Spray or lightly grease a 13 x 9-inch baking pan. In a medium bowl combine melted butter, flour, oats, brown sugar, soda, salt and vanilla. Lightly press half of the mixture in the prepared pan and bake until golden, about 12-15 minutes. Meanwhile make caramel sauce: In a saucepan bring heavy cream to a simmer and whisk in corn syrup. Keep warm. In another heavy-bottomed saucepan heat granulated sugar over medium-high heat until sugar melts and begins to turn golden, about 10-12 minutes. Remove from heat and carefully whisk in warm cream. Caution: Cream will sputter and burble when it hits the hot sugar. When the pan of oat mixture has finished baking, remove pan from oven and sprinkle with chocolate and walnuts and then drizzle with 2/3 of caramel sauce. Crumble remaining oat mixture over top and drizzle with remaining caramel sauce. Bake for an additional 15 minutes. Cool on a metal rack. Store, tightly covered, at room temperature for up to 1 week.  Calories 252; Total Fat 16g; Cholesterol 33mg; Sodium 158mg; Carbohydrates 25g; Dietary Fiber 1g; Sugars 19g; Protein 2g; Vitamin A 8%; Calcium 2%: Iron 4% |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
