INGREDIENTS
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 cup quick-cooking oats
- Dash salt, if desired
- 2/3 cup SMUCKER'S® Caramel Ice Cream Topping
- 5 tablespoons Pillsbury BEST® all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
- 1 cup Hershey's® semi-sweet baking chips (6 oz)
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt.Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
- Bake 10 to 12 minutes or until dough puffs and appears dry.
- In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
- Bake 20 to 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. For bars, cut into 4 rows by 4 rows. Store tightly covered.
minutes.