A craving overtook me the day I found this recipe. Occasionally, I crave chocolate chip cookies. Not just any chocolate chip cookies but soft chewy cookies with big chunks of semi sweet chocolate. When a cookie craving hits and I don’t have time to mix up a batch, a roll of refrigerated Pillsbury chocolate chip cookies are a great substitute. The day I found this recipe, I wanted chocolate chip cookies on steroids and this fit the bill. The caramel makes these bars soft and gooey without being too sweet. Try them with a scoop of vanilla ice cream. They’re addictive.
Chocolate Chip Caramel Oat Squares
- 1 roll refrigerated chocolate chip cookie dough
- 1 cup quick-cooking oats
- 2/3 cup caramel ice cream topping
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup chopped walnuts
- 1 cup semi-sweet chocolate chips
- 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 of pan.
- Bake 10 to 12 minutes or until dough puffs and appears dry.
- In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust.
- Drizzle evenly with caramel mixture. Crumble remaining 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 before cutting.
This recipe was adapted from Pillsbury.com.