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Chocolate Caramel Bars



  • 1 3/4 cups 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


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

Make 36 bars.


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