| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cookies | 32 | Bars | |
INGREDIENTS
| 1 3/4 | c | Quaker Oats, uncooked (quick or old-fashioned) |
| 1 1/2 | c | All-purpose flour |
| 3/4 | c | Brown sugar, firmly packed |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt (optional) |
| 3/4 | c | Margarine or butter; melted |
| 1 | c | Chopped nuts |
| 6 | oz | Semisweet chocolate pieces |
| 1 | c | Topping (buttscotch caramel fudge) |
| 1/4 | c | All-purpose flour |
INSTRUCTIONS
Heat oven to 350 F. Lightly grease 13 x 9-inch baking pan. Combine oats, 1-1/2 cups flour, brown sugar, baking soda and salt; mix well. Add margarine; mix until crumbly. Reserve 1 cup for topping; set aside. Press remaining oat mixture onto bottom of prepared pan. Bake 10 to 12 minutes or until light golden brown; cool 10 minutes. Top with nuts and chocolate pieces. Combine caramel topping and 1/4 cup flour, mixing until smooth; drizzle over chocolate pieces to within 1/4-inch of edge. Sprinkle with reserved oat mixture. Bake 18 to 22 minutes or until golden brown. Cool completely; cut into bars. Store tightly covered. Nutrition Information (1 bar): * Calories 200 * Fat 9g * Sodium 105mg * Dietary Fiber 1 g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker02.zip
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