| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 36 | Servings | ||
INGREDIENTS
| 1 3/4 | c | Flour |
| 3 | tb | Flour |
| 1 3/4 | c | Quick-cooking oats |
| 1 | c | Packed brown sugar |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Sunsweet Lighter Bake |
| 1/4 | c | Oil |
| 1 | c | Semisweet chocolate chips; reduced fat |
| 3/4 | c | Fat-free caramel ice cream topping* |
INSTRUCTIONS
Coat 13x9x2 baking pan with cooking spray; set aside. In mixing bowl, combine 1 3/4 c. flour, oats, brown sugar, baking soda, and salt. Add Lighter Bake and oil; stir with fork until evenly moist and crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake at 350 degrees for 15 mins.; cool 10 mins. Sprinkle with baking chips or chocolate chips. Stir 3 T. flour into caramel topping. Drizzle over chocolate to within 1/4 inch of edges. Sprinkle with reserved crumbs. Bake 15 mins. or until edges are golden. Cool; cut into bars. NOTES : *not syrup. Contributor: Taste of Home Preparation Time: 0:00 Posted to recipelu-digest Volume 01 Number 318 by P&S Gruenwald <sitm@ne.infi.net> on Nov 27, 1997
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