Cut the bars while they're hot, then let them cool in the pan. The crisp bars will break and crumble if you try to cut them after they cool.

• 1/4 pound (1 stick) soft unsalted butter
• 1/2 cup plus 2 tablespoons sugar
• 1 cup oatmeal, not quick cooking

Position a rack in the middle of the oven. Preheat the oven to 325 F. Butter an 8 X 8 X 2-inch pan.

Put the butter and sugar in the large bowl of an electric mixer and beat on medium speed for 1 minute, until it is blended and smooth. Mix in the oatmeal until it is incorporated. Press the mixture evenly in the prepared pan. Bake for about 30 minutes, until the edges are light brown and the top is golden

Remove from the oven and immediately cut into 16 pieces. Cool the bars in the pan. They will crisp as they cool. Freezer Hint~~ Wrap individual bars tightly in plastic wrap. Put the wrapped bars in a metal or plastic freezer container and cover tightly. Label with date and contents. Freeze up to 3 months. Thawing Hint~~ Remove as many bars as you want from the freezer and defrost the wrapped bars at room temperature for about 2 hours. Leftover bars can be covered with plastic wrap and stored at room temperature up to 3 days.

Makes 12 to 16 bars

Recipe submitted by Robbin on 9/17/00

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