Chocolate Chip Oatmeal Cookie Bars
- 1 roll (16.5 oz) refrigerated chocolate chip cookies
- 1 cup quick-cooking oats
- 2/3 cup caramel ice cream topping
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup chopped pecans
- 1/2 cup semi-sweet mini chocolate chips
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1/2 cup dough for topping.
Line a 9-inch baking pan with parchment paper for easy release and press remaining dough mixture evenly in bottom to form crust.
Bake 10 to 12 minutes or until dough puffs and appears dry.
In small bowl, mix caramel topping, flour and vanilla until well blended.
Remove partially baked crust from oven, and sprinkle nuts and chocolate chips evenly over crust.
Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
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.