Caramel-Chocolate Oat Bars

READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1
    (18 ounce) package yellow cake mix or (18 ounce) package white cake mix
  • 2 12
  • 14
    teaspoon cinnamon
  • 14
    cup melted butter
  • 2
    teaspoons lemon juice
  • 1
    large egg
  • FILLING
  • 1
    cup smucker's caramel ice cream topping (use one 12.25-ounce jar)
  • 3
    tablespoons flour
  • 1
    (16 ounce) package semi-sweet chocolate chips
  • 12
    cup chopped walnuts or 1/2 cup pecans
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DIRECTIONS

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Butter a 13 x 9-inch baking pan.
  • For the crust; in a large bowl mix together the cake mix with oatmeal, brown sugar and cinnamon.
  • In a small bowl whisk together the melted butter, lemon juice and egg until well blended; add to the oat mixture, using clean hands combine the ingredients until mixture barely holds together.
  • Sprinkle two-thirds of the oat mixture into the bottom of the pan; pat down with hands to spread evenly.
  • Bake for 5 minutes.
  • Remove from oven and sprinkle the partially baked crust with chocolate chips then nuts.
  • For the filling; in a bowl combine combine the caramel topping with 3 tablespoons flour; blend well, then drizzle over the chocolate and nuts.
  • Sprinkle with remaining oat topping, then gently press the oat mixture down slightly.
  • Bake for 20 minutes or until the top is lightly browned).
  • Let stand to cool enough to refrigerate, then chill.
  • Slice into squares or bars.
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