This recipe was part of the 1996 Pillsbury Bake-Off Contest.
1 roll (16.5-oz) Pillsbury refrigerated chocolate chip cookies
1 cup quick cooking eats
Dash of salt, if desired
2/3 cup caramel topping
5 tbsp Pillsbury Best all-purpose flour
1 tsp vanilla
3/4 cup chopped walnuts
1 bag (6-oz =1 cup) semisweet chocolate chips
Heat oven to 350-degrees.
In a large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup mixture for topping. In a 9-inch ungreased square pan, press remaining dough mixture evenly in bottom to form crust.
Bake crust 10 to 12 minutes or until the dough puffs and appears dry.
In a small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle the walnuts and chocolate chips evenly over the crust. Drizzle evenly with the caramel mixture. Crumble the reserved dough mixture over the caramel.
Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 to 1 1/2 hours, before cutting into 16 bars.
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