1 (18 oz) roll Pillsbury Refrigerated Chocolate Chip Cookies
1 c quick-cooking rolled oats
dash salt, if desired
2/3 c caramel ice cream topping
5 T Gold Medal All-Purpose Flour
1 tsp vanilla
3/4 c chopped walnuts
1 (6 oz) pkg (1 cup) semisweet chocolate chips
Heat oven to 350 degrees. Break up cookie dough into large bowl. Add oats and salt; mix well. Reserve 1/2 c dough mixture for topping. Press remaining dough mixture evenly in bottom of ungreased 9-inch square pan to form crust. Bake for 10 to 12 minutes or until dough puffs and appears dry. Meanwhile, in small bowl, combine caramel topping, flour and vanilla; blend well. Remove partially baked crust from oven. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel. Return to oven; bake an additional 20 to 25 minutes or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 1/2 hours or until completely cooled. Cut into bars.
Easy Oatmeal Caramel Bars
By Mark Whalen on December 5, 2013 at 1:52pm