| 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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