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Missouri River Sand Bars

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: The Midwest and Great Plains
Forum Discription: From the Land of 10,000 lakes to America's Breadbasket and from Beef Country to the Rocky Mountains
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5395
Printed Date: 26 March 2026 at 18:04


Topic: Missouri River Sand Bars
Posted By: TasunkaWitko
Subject: Missouri River Sand Bars
Date Posted: 08 May 2019 at 15:09
Missouri River Sand Bars

I am not much for sweets, and I have only had these once in my life, but they left quite an impression. I actually bought the cookbook because of this recipe, but never got around to making them. Maybe this year!

From The Lewis & Clark Cookbook, with Contemporary Recipes by Teri Evenson, Lauren Lesmeister and Jeff Evenson (2003):



Quote Missouri River Sand Bars

To make 24 bars:

Crust:

2.5 cups sifted, white, all-purpose flour
1.5 cups quick-cooking rolled oats
1.5 cups brown sugar, packed
2 teaspoons baking soda
1/2 teaspoon salt
1.5 cups melted butter
1/2 cup pecans
1/4 teaspoon butter flavouring
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. In a large bowl, combine flour, oatmeal, brown sugar, soda and salt. Stir in butter, pecans, butter flavouring and vanilla extract. press into a 14" x 18" pan and bake for 15 minutes. Remove from heat.

Caramel Sauce:

1 14-ounce bag caramels
1 cup cream
1/4 teaspoon butter flavouring
1 teaspoon vanilla extract

Combine sauce ingredients in a medium saucepan and melt over medium heat, stirring constantly. When melted, pour over crust.

Topping:

1 cup chopped pecans
2 milk chocolate bars, grated

Sprinkle bars with topping. Return bars to oven and bake an additional 15 minutes.


For anyone interested in the book, here is a link to it:

https://www.amazon.com/Lewis-Clark-Cookbook-Contemporary-Expedition/dp/097013780X

Ron

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