oatmeal caramel bars

These bars may just put you in a sugar-induced trance.  The one that pulls you back for another.  And another.  Mmm.  I remember eating something similar while still living at home with my parents.  I made these for my family recently after reminiscing my way through old cookbooks.  I can’t believe this recipe takes an ENTIRE jar of caramel ice cream topping.  All that, plus chocolate chips and oats and brown sugar and butter.  The bars are indulgent and sweet and sticky  – they’re best kept chilled in the refrigerator (they tend to hold their shape a bit better than at room temp.)

Oatmeal Caramel Bars
Recipe adapted from Potluck for 33,000 New & Improved 2nd Edition – Recipes from the great Dayton’s, Hudson’s and Marshall Field’s cookoff, a benefit for the United Way circa 1993

1/4 cup flour
1 1/2 cups caramel ice cream topping
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
6 oz. pkg semi-sweet chocolate chips

Heat oven to 350 degrees. In small bowl, combine 1/4 cup flour and caramel topping; set aside. In large bowl, combine 2 cups flour, rolled oats, brown sugar, soda, salt and butter; mix until crumbly. Press 2/3 crumbly mixture in ungreased 9x13x2 inch pan. Sprinkle with chocolate chips. Pour caramel mixture over chocolate chips. Sprinkle remaining crumbly mixture over caramel. Bake 17 to 20 minutes. Cool and cut into bars.

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