1/3 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup all-purpose flour
1/2 quick cooking oats
1/2 cup Grape-Nuts cereal
1/4 cup caramel ice cream topping
1/4 cup miniature chocolate chips
Preheat oven to 425 degrees.
Line an 8-inch square baking pan with foil leaving enough on ends to use later to life bars out of the pan. Spray the foil with nonstick cooking spray; set aside.
In a medium mixing bowl combine the sugar and butter; blend well. Add the flour, oats, and cereal mixing together well. Press mixture in the bottom of the prepared baking pan. Drizzle the caramel topping over mixture to within 1/2-inch of the edges.
Bake at 425 degrees for 10 minutes or until the edges are a light golden brown. Immediately remove from oven and sprinkle the chocolate chips over the hot bars. Let stand for a minute or two for the chocolate to melt. Spread the melted chocolate evenly over the bars. Allow to cool in the pan for 5 minutes.
Remove the bars from the pan by lifting out the foil. Cool down in the freezer for 15 minutes before cutting into 16 bars.