Ingredients Jump to Instructions ↓

  1. CRUST:

  2. 2 cups Pillsbury BEST® All Purpose Flour

  3. 2 cups quick-cooking rolled oats

  4. 1 1/2 cups firmly packed light brown sugar

  5. 1 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1 1/4 cups butter or margarine, softened


  9. 1 jar Smucker's® Caramel Spoonable Ice Cream Topping

  10. 3 tablespoons Pillsbury BEST® All Purpose Flour

  11. 1 (6 ounce) package semi-sweet chocolate chips

  12. 1/2 cup chopped nuts

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350 degrees F for 10 minutes.

  2. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

  3. Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture. Sprinkle with reserved crumb mixture.

  4. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.


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