1 roll (16.5 oz) refrigerated chocolate chip cookies (I made a batch of choc chip cookies from scratch - just using the back of the bag of chips as the recipe)
1 cup quick-cooking oats
Dash salt, if desired
2/3 cup caramel topping
5 Tablespoons flour
1 teaspoon vanilla
3/4 cup chopped walnuts
1 bag (16 oz) semisweet chocolate chips (I used milk chocolate)
1. Heat oven to 350 degrees. In a large bowl, break up the cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough mixture for topping. In ungreased 9 inch square pan, press remaining dough mixture evenly in bottom to form crust. (If you made a batch from scratch, you might not want to use the whole batch - or maybe use a bigger pan so they are not too thick).
2. Bake 10-12 minutes or until dough puffs and appears dry.
3. In small bowl, mix caramel topping, flour, and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4. Bake 20 - 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. Store tightly covered.
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