Dessert
Chocolate Chip, Oats and Caramel Cookie Squares
Bar cookies built on a chocolate chip cookie and oat crust, layered with caramel, walnuts, and semi-sweet baking chips.
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Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury Chocolate Chip Cookie Dough
- 1 cup quick-cooking oats
- Dash salt, if desired
- ⅔ cup caramel ice cream topping
- 5 tablespoons Pillsbury BEST all-purpose flour
- 1 teaspoon vanilla
- ¾ cup Fisher Chef's Naturals Chopped Walnuts
- 1 cup Hershey's semi-sweet baking chips (6 oz)
Method
- Heat oven to 350°F. In a large bowl, break up the cookie dough. Stir or knead in the oats and salt. Reserve ½ cup dough for topping. In an ungreased 9-inch square pan, press the remaining dough mixture evenly in the bottom to form a crust.
- Bake 10 to 12 minutes or until the dough puffs and appears dry.
- In a small bowl, mix the caramel topping, flour, and vanilla until well blended. Sprinkle the walnuts and baking chips evenly over the crust. Drizzle evenly with the caramel mixture. Crumble the reserved ½ cup dough mixture over the caramel.
- Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run a knife around the sides of the pan to loosen the bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.
Recipe from pillsbury.com