Chocolate chip oats 'n caramel cookie squares
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Pillsbury refrigerated chocolate chip cookies |
| 1 | cup | Quick-cooking rolled oats |
| 1 | dash | Salt; if desired |
| 5 | tablespoons | Pillsbury best all purpose flour |
| ⅔ | cup | Caramel ice cream topping |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Chopped walnuts |
| 1 | cup | Semi-sweet chocolate chips |
Directions
Heat oven to 350 F. In large bowl, break up cookie dough with wooden spoon.
Add oats and salt; mix until well blended. Reserve ½ cup cookie dough mixture; press remaining mixture in ungreased 9-inch square pan. Bake at 350 F. for 10 to 12 minutes or until cookie dough puffs and appears dry.
In small bowl, combine flour, caramel topping and vanilla; blend well.
Sprinkle walnuts and chocolate chips evenly over partially baked crust.
Drizzle evenly with caramel mixture. Crumble reserved ½ cup cookie dough mixture over caramel.
Bake an additional 20 to 25 minutes or until golden brown. Cool 10 minutes.
Run knife around sides of pan to loosen. Cool 1½ hours or until completely cooled. Cut into 16 bars.
Copyright 1997 The Pillsbury Company Notes: Sent: Sunday, December 28, 1997 1:40 AM Ready in 2 hours 40 minutes (Cooling time: 1 hour 30 minutes) Recipe by: Pillsbury Solutions [pillsburysolutions@....
Posted to MC-Recipe Digest V1 #973 by "abprice@..." <abprice@...> on Dec 28, 1997