INGREDIENTS
Crust
2
cups Pillsbury BEST® All Purpose or Unbleached Flour
2
cups quick-cooking rolled oats
1 1/2
cups firmly packed brown sugar
1 1/4
cups margarine or butter, softened
Filling
1
(12.5-oz.) jar (1 cup) caramel ice cream topping
3
tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1
(6-oz.) pkg. (1 cup) semisweet chocolate chips
DIRECTIONS
1
Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
2
Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
3
Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
4
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
High Altitude (3500-6500 ft)
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