Total Time
1hr 32mins
Prep 35 mins
Cook 57 mins

This recipe won the Pillsbury Bake-Off in Boca Raton, Florida in 1996. Recipe submitted by Niela Frantellizi, Contest #37. These are easy but delicious. Pillsbury suggested using this as a great base for a rich sundae. Top each square with a scoop of ice cream, some hot fudge or caramel topping, and whipped cream. Recipe courtesy of Pillsbury Christmas 2009.

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Into large bowl, break up cookie dough.
  3. Add oats and salt and mix well.
  4. Reserve 1/2 cup dough mixture for topping.
  5. Press remaining dough mixture evenly in bottom of ungreased 9 inch square pan to form crust.
  6. Bake 10 to 12 minutes or until dough puffs and appears dry.
  7. Meanwhile, in small bowl, mix caramel topping, flour, and vanilla and blend well.
  8. Sprinkle walnuts and chocolate chips evenly over crust.
  9. Drizzle evenly with caramel mixture.
  10. Crumble reserved 1/2 cup dough mixture over caramel.
  11. Bake 20 to 25 minutes longer or until golden brown.
  12. Cool 10 minutes.
  13. Run knife around sides of pan to loosen.
  14. Cool completely, about 1 1/2 hours.
  15. For bars, cut into 4 rows by 4 rows.
  16. High altitude: (3500-6500 feet) Bake crust 12 to 14 minutes. After topping, bake 22 to 27 minutes.