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

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