Recipe For Cooking Caramel Chocolate Bars

Toaster Oven Cookies :: Bar Cookies

Caramel Chocolate Bars

Make sure that you use TOPPING for this recipe, not syrup.

1 3/4 C. plus 3 Tbsp. flour, divided
1 3/4 C. quick cooking oats
1 C. packed brown sugar
1/2 tea. baking soda
1/4 tea. salt
1/2 C. Sunsweet Lighter Bake
1/4 C. canola oil
1 C. reduced fat semisweet baking chips
    or semisweet chocolate chips
3/4 C. fat-free caramel ice cream topping

Coat 13 x 9-in. baking pan with vegetable cooking spray; set aside.

In mixing bowl, combine 1 3/4 C. flour, oats, brown sugar, baking soda and salt. Add Lighter Bake and oil; stir with fork until evenly moist and crumbly. Reserve 1 C. crumb mixture for topping.

Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake at 350 degrees F for 15 min.; cool 10 min.

Sprinkle with baking chips.

Stir 3 Tbsp. flour into caramel topping. Drizzle over chocolate to within 1/4 in. of edges. Sprinkle with reserved crumbs. Bake 15 min. or until edges are golden. Cool; cut into bars.