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    Chocolate Chip, Oats n' Caramel Squares


    Source of Recipe


    Pillsbury Bakeoff

    List of Ingredients




    18 ounces refrigerated chocolate chip cookie dough
    1 cup quick-cooking oats
    1 dash salt
    2/3 cup caramel ice cream topping
    5 tablespoons flour
    1 teaspoon vanilla
    3/4 cup chopped walnuts
    1 cup chocolate chips

    Recipe



    Heat oven to 350ºF. In large bowl, break up cookie dough. Add oats and salt, mixing well. Reserve 1/2 cup cookie dough mixture. Press remaining mixture in bottom of ungreased 9" square pan. Bake at 350ºF for 10-12 minutes or until cookie dough puffs and appears dry.

    Meanwhile, in small bowl, combine flour, caramel topping and vanilla, blending well. Remove crust from oven. Sprinkle walnuts and chocolate chips evenly over partially baked crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup cookie dough mixture over caramel. Return to oven and bake an additional 20-25 minutes or until golden brown. Cool for 10 minutes, then run knife around sides of pan to loosen. Cool 1 1/2 hours or until completely cooled. Makes 16 bars.

 

 

 

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