- Prep 30 min
- Total2 hr55 min
A chewy chocolate filling rests on an oatmeal-brown sugar crust in these winning bars.
cups Pillsbury BEST® All Purpose or Unbleached Flour
cups quick-cooking rolled oats
cups firmly packed brown sugar
teaspoon baking soda
cups margarine or butter, softened
(12.5-oz.) jar (1 cup) caramel ice cream topping
tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
(6-oz.) pkg. (1 cup) semisweet chocolate chips
cup chopped nuts
- 1Heat oven to 350°F. Grease 13×9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
- 2Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
- 3Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
- 4Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
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