- 1/2 cup [115 g] butter
- 2/3 cup [160 mL] evaporated milk
- 2 cups [400 g] sugar
- 1 [1-ounce / 30-g] pack instant caramel pudding mix
- 3 cups [750 mL] rolled oats
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- Melt butter into a casserole.
- Mix in evaporated milk and sugar.
- Bring to a boil, over medium heat.
- Remove from heat.
- Mix in instant caramel pudding mix.
- Then mix in rolled oats.
- Drop spoonsfulls mixture onto a greased baking pan.
- Refrigerate for approximately 1 hour.
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