2 C flour
2 C quick-cooking rolled oats
1 1/2 C firmly packed bron sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 cups margarine or butter, softened
1 12-oz jar caramel ice cream topping
3 Tbsp flour
6 oz (1 C) chocolate chips
Heat oven to 350F. Grease 13x9 pan.
Blend crust ingredients at low speed until crumbly.
Press half into pan and bake 350F for 10 minutes.
Combine caramel and 3 Tbsp flour.
Sprinkle crust with chocolate chips.
Drizzle with carmamel.
Sprinkle with remainder of crumbs.
Bake 350F 18-22 minutes until golden brown.
Cool and refrigerate 1-2 hours until filling set.
Pillsbury Bake-off Cookbook, which I highly recommend.
Copyright 1998 Ken Shirriff