We all love the original Oatmeal Carmelitas (a favorite from the 1967 Pillsbury Bake-Off®), so we hacked the recipe with ready-to bake dough to create these irresistible oatmeal cookie bars filled with gooey salted caramel and studded with chocolate.
To remove and cut bars easily, line pan with foil, leaving about 2 inches of foil hanging over edges of pan. After baking and cooling, lift by edges of foil to remove bars.
You can refrigerate the bars to set up the drizzled chocolate quicker.
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