Categories: dessert, not tried

Ingredients

• 2 C all-purpose flour
• 2 C quick-cooking oats
• 1-1/2 C packed brown sugar
• 1-1/4 C butter, softened
• 1 t. baking soda
• 1/2 tsp. salt
• 1 C caramel ice cream topping
• 3 T. all-purpose flour
• 1 C semisweet chocolate chips
• 1/2 C chopped nuts

Directions

1. Heat oven to 350 degrees. Grease 13×9-inch pan with shortening, or spray with non-stick coating.

2. In large bowl, beat base ingredients (flour, oats, brown sugar, butter, baking soda, salt) with electric mixer on low speed until crumbly.

3. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of pan.

4. Bake 10 minutes. Meanwhile, in small bowl, stir together caramel topping and 3 T. flour.

5. Sprinkle chocolate chips and nuts over partially baked base. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

6. Bake 18 to 22 minutes longer or until golden brown. Cool completely in pan on cooling rack, about 1 hour.

7. Refrigerate 1 to 2 hours or until filling is set. For bars, cut into 6 rows by 6 rows. Store in tightly covered container.

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