Recipe - Chocolate Chip Oats N Caramel Cookie Squares

18 ounce Pillsbury refrigerated
chocolate chip cookies
1 cup Quickcooking rolled oats
1 ds Salt; if desired
5 tablespoon Pillsbury best all purpose
flour
2/3 cup Caramel ice cream topping
1 teaspoon Vanilla
Three fourths cup Chopped walnuts
1 cup Semisweet 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 One half cup cookie dough
mixture; press remaining mixture in ungreased 9inch 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 One half 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 One half 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.crcinc.

Posted to MCRecipe Digest V1 #973 by "abprice@wf.net" abprice@wf.net on
Dec 28, 1997