Chocolate Chip Oats n' Caramel Cookie Squares

By Neenee

Ingredients

• 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
• 1 cup quick-cooking oats
• Dash salt, if desired
• 2/3 cup SMUCKER'S® Caramel Ice Cream Topping
• 5 tablespoons Pillsbury BEST® all-purpose flour
• 1 teaspoon vanilla
• 3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
• 1 cup Hershey's® semi-sweet baking chips (6 oz)

Details

Servings 16

Preparation

Step 1

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
2. Bake 10 to 12 minutes or until dough puffs and appears dry.
3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.