Chocolate Caramel Bars

Ingredients:

1/2 cups all-purpose flour
divided
2 cups quick-cooking oats
1/2 cups packed brown sugar
1 tsp. baking soda
1/2?tsp. salt
1/2 cups butter or margarine
cold
2 cups (12 oz.) semi-sweet chocolate chips
1 cup chopped pecans
1 (12-oz.) jar caramel ice cream topping
404 IU698–08

Instructions:

In bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter till crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13 x 9 x 2″ baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips and pecans. Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on wire rack for 2 hours before cutting. Yields about 41⁄2 dozen.

Notes:

Tbsp. has also been one of my most requested cookie recipes. They are rich and gooey and are very popular at school functions, box lunches, family cookouts, and picnics. They can be eaten alone or served at more intimate times with a scoop of vanilla ice cream.

Servings Yield:

served crumb mixture