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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe in - the Pillsbury test kitchen named these rich Mexican-inspired bars as a favorite, and I'm inclined to argee with them!! Ingredients:
2 (16 1/2 ounce) rolls pillsbury sugar cookie dough |
1 3/4 cups quick-cooking oats or 1 3/4 cups old fashioned oats |
2/3 cup brown sugar, packed |
2 teaspoons vanilla |
1 (14 ounce) bag caramels, unwrapped |
1/2 cup butter |
1 (14 ounce) can sweetened condensed milk (not evaporated) |
3 tablespoons caramel topping |
Directions:
1. Heat oven to 350°F In large bowl, bread up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 tsp, of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
2. Bake 13-18 minutes or until light golden brown.
3. Meanwhile in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar, and 1 tsp, vanilla until well blended.
4. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.
5. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
6. With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
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