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Story behind the recipe: I entered this oatmeal cookie bar in the 10th Annual Lafayette Oatmeal Festival Baking Contest and won 1st Place in the Cookie Category. The recipe is named after a special someone who's "a whole lot of sweet in a tiny little package."

Description of the dish: A chewy, gooey oatmeal cookie bar layered with caramel, coconut, and white chocolate.

This recipe makes 24 servings.

Time to prep: 30 minutes

Time to cook: Bakes for 18-22 minutes or until golden brown; 23-27 minutes at high altitude.

Ingredients:

• Crust:
  • 2 cups flour (measured by lightly spooning and leveling off)
  • 2 cups old-fashioned rolled oats
  • 1½ cups firmly packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups (2½ sticks) butter, softened
• Filling:
  • 2 cups (12 oz) good quality white chips (preferably Guittard Choc-Au-Lait)
  • 1½ cups sweetened, flaked coconut
  • 1 cup caramel ice cream topping
  • 3 tablespoons flour

Cooking Instructions:

1. Preheat the oven to 350°F. Grease a 9”x13”x2” pan or line with parchment.
2. In a large bowl, combine all crust ingredients and mix until crumbly.
3. Reserve half of the crumb mixture (~3 cups) for the topping.
4. Press remaining crumb mixture in the bottom of the prepared pan.
5. Bake at 350°F for 10 minutes.
6. Meanwhile, in a small bowl, combine caramel topping and 3 tablespoons of flour. Blend well.
7. Remove partially baked crust from oven; sprinkle with white chips and coconut.
8. Drizzle evenly with caramel mixture.
9. Sprinkle with reserved crumb mixture.
10. Return to the oven and bake an additional 18-22 minutes or until golden brown. High altitude: Bake 23-27 minutes or until golden brown.
11. Cool 1 hour or until completely cooled.

Recommended side dishes: Yummy served with a tall glass of milk.

Submitted by: Doris Cheung, Office of Information Technology