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Caramel Chocolate Bars

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


  • 1 3/4 cups plus 3 tablespoons all-purpose flour, divided
  • 1 3/4 cups quick cooking oats
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Sunsweet Lighter Bake
  • 1/4 cup vegetable oil
  • 1 cup reduced fat semisweet baking chips or semisweet chocolate chips
  • 3/4 cup fat-free caramel ice cream topping


  1. Coat 13 x 9-inch baking pan with vegetable cooking spray; set aside.
  2. In mixing bowl, combine 1 3/4 cups flour, oats, brown sugar, baking soda and salt.
  3. Add Lighter Bake and oil; stir with fork until evenly moist and crumbly.
  4. Reserve 1 cup crumb mixture for topping.
  5. Press remaining crumb mixture evenly onto bottom of prepared baking pan.
  6. Bake at 350 degrees F for 15 minutes; cool for 10 minutes.
  7. Sprinkle with baking chips.
  8. Stir 3 tablespoons flour into caramel topping. Drizzle over chocolate to within 1/4 inch of edges.
  9. Sprinkle with reserved crumbs.
  10. Bake for 15 minutes or until edges are golden.
  11. Cool; cut into bars.

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