Chocolate Chip, Oats 'n Caramel Cookie Squares – a delicious recipe with roll, oats, salt, caramel ice cream topping, flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F In large bowl, break up cookie dough.
2
Stir or knead in oats and salt.
3
Reserve 1/2 cup dough for topping.
4
In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
5
Bake 10 to 12 minutes or until dough puffs and appears dry.
6
In small bowl, mix caramel topping, flour and vanilla until well blended.
7
Sprinkle walnuts and baking chips evenly over crust.
8
Drizzle evenly with caramel mixture.
9
Crumble reserved 1/2 cup dough mixture over caramel.
10
Bake 20 to 25 minutes longer or until golden brown.
11
Cool 10 minutes.
12
Run knife around sides of pan to loosen bars.
13
Cool completely, about 1 hour, 30 minutes.
14
For bars, cut into 4 rows by 4 rows.
15
Store tightly covered.
576
kcal
Calories
38
g
Fat
49
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 roll refrigerated chocolate chip cookie dough (16.5 oz), 1 cup quick-cooking oats, 1 dash salt, if desired, ⅔ cup caramel ice cream topping, and more.
Yes, Chocolate Chip, Oats 'n Caramel Cookie Squares falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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