Salted Caramel Chocolate Jumble Bars

Sweet and fudgy baked bars with hints of salted caramel make a perfectly easy dessert to serve. MORE+ LESS-

By Pillsbury Kitchens

October 17, 2016

package (14 oz) Pillsbury™ Ready to Bake!™ refrigerated salted caramel cookies

3/4

cup semisweet chocolate chips

1/2

cup (from 14-oz can) sweetened condensed milk (not evaporated)

teaspoon vanilla

3/4

cup old-fashioned oats

tablespoons all-purpose flour

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1

Heat oven to 350°F. Line 8-inch square pan with foil; spray with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
2

Meanwhile, in 1-quart saucepan, heat chocolate chips and condensed milk over low heat about 2 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in vanilla. Set aside.
3

Remove cookie dough rounds from tray. In medium bowl, break up cookie dough. Stir or knead in oats and flour until well blended. Reserve 3/4 cup dough mixture. Press remaining dough mixture in pan. (If dough is sticky, use floured fingers.) Spread chocolate mixture over dough in pan. Drop reserved dough mixture in small spoonfuls evenly over chocolate mixture.
4

Bake 28 to 32 minutes or until golden brown and set. Cool completely on cooling rack, about 2 hours. For bars, cut into 4 rows by 4 rows.

Try dark chocolate chips instead of semisweet chips for even more decadence!
To line baking pan with foil, turn the pan upside down. Tear off a piece of foil longer than the pan. Smooth the foil around the pan bottom, and then remove. Flip the pan over, and gently fit the shaped foil into the pan. When the bars are cooled completely, lift out of the pan by the foil “handles,” peel back the foil, and cut into pieces.