| 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
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”