Chocolate caramel oat bars

Yield: 36 Servings

Measure Ingredient
1¾ cup Flour
3 tablespoons Flour
1¾ cup Quick-cooking oats
1 cup Packed brown sugar
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Sunsweet Lighter Bake
¼ cup Oil
1 cup Semisweet chocolate chips; reduced fat
¾ cup Fat-free caramel ice cream topping*

Coat 13x9x2 baking pan with cooking spray; set aside. In mixing bowl, combine 1¾ c. flour, oats, brown sugar, baking soda, and salt. Add Lighter Bake and oil; stir with fork until evenly moist and crumbly.

Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake at 350 degrees for 15 mins.; cool 10 mins. Sprinkle with baking chips or chocolate chips. Stir 3 T. flour into caramel topping. Drizzle over chocolate to within ¼ inch of edges. Sprinkle with reserved crumbs. Bake 15 mins. or until edges are golden. Cool; cut into bars.

NOTES : *not syrup.

Contributor: Taste of Home Preparation Time: 0:00 Posted to recipelu-digest Volume 01 Number 318 by P&S Gruenwald <sitm@...> on Nov 27, 1997

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