Chocolate Chip, Oats 'n Caramel Cookie Squares

Chocolate Chip, Oats 'n Caramel Cookie Squares
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A classic layered bar makes the perfect treat to tote to a get-together.

Prep Time:
35 Min
Total Time:
2 Hr 40 Min
Makes:
16 bars
Pillsbury Bake-Off
Niela Frantellizzi
Boca RatonFL
Bake-Off® Contest 37, 1996
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INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1cup quick-cooking oats
Dash salt, if desired
2/3cup SMUCKER'S® Caramel Ice Cream Topping
5tablespoons Pillsbury BEST® all-purpose flour
1teaspoon vanilla
3/4cup Fisher® Chef's Naturals® Chopped Walnuts
1cup Hershey's® semi-sweet baking chips (6 oz)
DIRECTIONS
1.Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
2.Bake 10 to 12 minutes or until dough puffs and appears dry.
3.In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4.Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft): Bake crust 12 to 14 minutes. After topping crust, bake 22 to 27 minutes.
High Altitude (3500-6500 ft):

Bake crust 12 to 14 minutes. After topping crust, bake 22 to 27 minutes.

Bake-Off is a registered trademark of General Mills ©2009
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
2009 © and ®/™ of General Mills
Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license.
Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company