Wednesday, November 10, 2010



Source: Pillsbury Bake Off, Erlyce Larson


2 c. flour
2 c. quick oats
1-1/2 c. brown sugar
1-1/4 c. margarine, softened
1 tsp baking soda
1/2 tsp salt


1 jar Smuckers Caramel Ice Cream Topping
3 tbsp flour
1 c. semi sweet chocolate chips
1/2 c. chopped walnuts

Heat oven to 350. Grease 13x9 inch pan with non-stick cooking spray.
In large bowl, mix base ingredients with electric mixer on low speed
until crumbly. Reserve half of crumb mixture (about 3 c.) for topping.
Press remaining mixture in bottom of pan.

Bake 10 minutes. Meanwhile, in small bowl, stir together caramel
topping and 3 tbsp flour.

Sprinkle chocolate chips and nuts over partially baked base. Drizzle
evenly with caramel mixture; sprinkle with reserved crumb mixture.

Bake 18-22 minutes longer or until golden brown. Cool completely in pan
on cooling rack, about an hour. Refrigerate 1-2 hours or until filling
is set. Cut into 36 bars. Store tightly sealed in regrigerator.

1 Bar: Calories 200 (Calories from Fat 80); Total Fat 9g
(Saturated Fat 2g); Cholesterol 0mg; Sodium 180mg; Total
Carbohydrate 28g (Dietary Fiber 1g, Sugars 17g); Protein 2g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 2%;
Iron 6% Exchanges: 1 Starch; 1 Fruit; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

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