Print Recipe

Chocolate Caramel Bars

RG

Ingredients

  • 1 3/4 cup plus 3 tablespoons all-purpose flour, separated
  • 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 semisweet chocolate chips
  • 3/4 cup fat free caramel ice cream topping

Instructions

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

Yield: 36 bars


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