It seems wise to practice the art of caramelizing sugar; when well-versed in the art, it's a breeze to make caramel sauce for ice cream, or perhaps caramelized walnuts for salads...

Anyone who is already fond of Oatmeal Date Bars (a popular recipe from Betty Crocker's Cookie Book) will probably love these. It's the perfect combination of a chewy, melt-in-your-mouth center, and crunchy outer oats. Makes 18-24 pieces, depending on size.

Ingredients:

• 3/4 c. brown sugar
• 3/4 c. butter
• 1 1/2 c. sugar
• 3/4 c. heavy whipping cream
  
• 3/8 tsp. baking soda
• 3/8 tsp. salt

Beat until creamy: > 3/4 c. brown sugar > 3/4 c. butter

While butter and brown sugar is creaming, prepare caramel. Use a large skillet (preferably iron); turn pan on high heat, until pan is quite hot (smoking is OK). Add the sugar to the pan, "melting" it until amber. You can use a metal spatula to push the sugar around, covering melted spots with the white sugar, until it's all golden brown. Use: > 1 1/2 c. sugar
Turn heat off and slowly add the cream, stirring until soft and liquid: > 3/4 c. heavy whipping cream
Set the pan of caramel aside; finish oatmeal mixture. To the creamed ingredients, add and briefly mix: > 3/8 tsp. baking soda > 3/8 tsp. salt

Add remaining ingredients, mixing briefly again: > 1 1/2 c. flour > 2 c. quick-cooking oats
Butter 13x9" pan. Press half of the oatmeal mixture into pan. Pour caramel on next. Sprinkle other half of oat mix on top. Bake at 400 degrees (or 375 for clear, pyrex baking dishes), for 20-30 minutes, until golden brown.