Ingredients:
1 (18 ounce) packages refrigerated chocolate chip cookie dough, broken up
1 cup quick-cooking rolled oats
5 tablespoons flour
2/3 cup caramel ice cream topping
1 teaspoon vanilla
3/4 cup walnuts, chopped
1 cup milk chocolate chips
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine crumbled cookie dough, and oats.
Mix well.
Reserve 1/2 cup of the cookie dough mixture.
Press remaining dough mixture in the bottom of an ungreased 9-inch square baking dish.
Bake at 350 for 10-12 minutes or until cookie dough puffs and appears dry.
Meanwhile, in a small bowl, combine flour, caramel topping and vanilla.
Blend well.
Remove crust from oven.
Sprinkle walnuts and chocolate chips evenly over partially baked crust.
Drizzle evenly with caramel mixture.
Crumble reserved 1/2 cup cookie dough mixture over caramel.
Return to oven.
Bake an additional 20-25 minutes or until golden brown.
Cool 10 minutes.
Run knife around sides of pan to loosen.
Cool 1 1/2 hours or until completely cooled.
Cut into bars.
Servings: Serve
Time preparation: 35 min.
Time total: 155 min.