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
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.
Yields
16 Servings