| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cookies |
16 |
Servings |
INGREDIENTS
| 18 |
oz |
Pillsbury refrigerated chocolate chip cookies |
| 1 |
c |
Quick-cooking rolled oats |
| 1 |
ds |
Salt; if desired |
| 5 |
tb |
Pillsbury best all purpose flour |
| 2/3 |
c |
Caramel ice cream topping |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Chopped walnuts |
| 1 |
c |
Semi-sweet chocolate chips |
INSTRUCTIONS
Heat oven to 350 F. In large bowl, break up cookie dough with wooden spoon.
Add oats and salt; mix until well blended. Reserve 1/2 cup cookie dough
mixture; press remaining mixture in ungreased 9-inch square pan. Bake at
350 F. for 10 to 12 minutes or until cookie dough puffs and appears dry.
In small bowl, combine flour, caramel topping and vanilla; blend well.
Sprinkle walnuts and chocolate chips evenly over partially baked crust.
Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup cookie dough
mixture over caramel.
Bake an additional 20 to 25 minutes or until golden brown. Cool 10 minutes.
Run knife around sides of pan to loosen. Cool 1 1/2 hours or until
completely cooled. Cut into 16 bars.
Copyright 1997 The Pillsbury Company
Notes: Sent: Sunday, December 28, 1997 1:40 AM Ready in 2 hours 40 minutes
(Cooling time: 1 hour 30 minutes)
Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crc-inc.
Posted to MC-Recipe Digest V1 #973 by "abprice@wf.net" <abprice@wf.net> on
Dec 28, 1997
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