2 cups flour
2 cups quick cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine or butter, softened
1 (12.5-oz.) jar (1 cup) caramel ice cream topping
1 1/2 cups semisweet chocolate chips
Heat oven to 350. Grease 8-inch-square baking pan.
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°F. for
10 minutes. In a small bowl, combine caramel topping
and 3 tablespoons flour; blend well. Remove partially
baked crust from oven; sprinkle with chocolate chips.
Drizzle evenly with caramel mixture; sprinkle with
reserved crumb mixture.Return to oven; bake an
additional 18 to 22 minutes or until golden brown.
Cool 1 hour or until completely cooled. Cut into bars.
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