How to make it

  • Crust
  • 2 cups Pillsbury BEST® All Purpose or Unbleached Flour
  • 2 cups quick-cooking rolled oats
  • 1 1/2 cups firmly packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups margarine or butter, softened
  • Filling
  • 1 (12.5-oz.) jar (1 cup) caramel ice cream topping
  • 3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
  • 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
  • 1/2 cup chopped nuts
  • Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. For 10 minutes.
  • Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
  • Remove partially baked crust from oven; sprinkle with chocolate

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