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Prep 20 mins
Cook 40 mins
These bars are so very delicious! A little is a lot - if you get my drift? Found this one on the Pillsbury site, as well. We tried these because we were able to do a lot of experimenting during all the Holidays and we are now settling back to normal, with a bunch of new recipes added to our repertoire. This was prepared at the Pillsbury test kitchens and they named these very, very rich Mexican-inspired bars as a favorite. I did not include the cooling time of 2 hours & 15 minutes.
- 2 (18 ounce) rolls refrigerated sugar cookie dough
- 1 3⁄4 cups quick-cooking oats or 1 3⁄4 old fashioned oats
- 2⁄3 cup firmly packed brown sugar
- 2 teaspoons vanilla
- 1 (14 ounce) bag caramels, unwrapped
- 1⁄2 cup unsalted butter or 1⁄2 cup unsalted margarine
- 1 (14 ounce) can sweetened condensed milk
- 3 tablespoons caramel topping
- 3 tablespoons toasted almonds, chopped or 3 tablespoons chopped toasted pecans
- Prehaet oven to 350°F.
- Break up 1 roll of cookie dough into large bowl.
- Add 3/4 cup of the oats, 1/3 cup brown sugar, and 1 teaspoon vanilla; mix well.
- With floured fingers, press dough mixture evenly in bottom of ungreased 15x10x1" baking pan to form crust.
- Bake 13-18 minutes or until lightly browned.
- Meanwhile, break up remaining cookie dough into same bowl.
- Add remaining oats, brown sugar and vanilla and mix well.
- In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mix is smooth.
- Remove partially baked crust from oven.
- Spread caramel mixture evenly over crust.
- Crumble remaining dough mixture over caramel mixture.
- Return to oven; bake 18-22 minutes longer or until golden brown.
- Cool 15 minutes.
- Run knife around the edges of pan to loosen.
- Cool completely, about 2 hours.
- Using a small spoon, drizzle caramel topping over bars.
- For bars, cut into 8 rows by 6 rows.
This was a HUGE hit at work. One of the guys even said I could get somebody to marry me just for this dessert. I cut into small squares and made a trifle out of it. Thank you for sharing!!
I made these for a school picnic- I used 4 tbs. butter and non-fat sweet. condensed milk for the caramel and it worked out great. I did use a 9x13 pan, but next time will try to buy a larger pan, since they didn't yield as many (and didn't need to be so thick). I used my Kitchen Aid to mix and it worked great. These were fun to make and delicious, too! The cookie dough gives them a nice crunch! Thanks Manami, for posting. Roxygirl
Di I can't believe I haven't reviewed these before. They are beyond excellent, creamy, caramelly and goey, but a bit healthy with the oats. I love these and they have one of favorite recipe ingredients condensed milk. Superb dessert!