If you like almond roca, you'll love these.
1 cup plus 3 Tbs all-purpose flour
1 cup quick-cooking oats
3/4 cup firmly packed brown sugar
1/4 tsp salt
1/2 tsp baking soda
3/4 cup butter or margarine, melted and cooled
1 cup (6 oz) semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
3/4 cup caramel ice cream topping
Preheat oven to 350 degrees.
In a large mixing bowl, combine 1 cup flour, oats, brown sugar, salt, baking soda, and melted butter. Blend at low speed to form crumbs.
Press half the crumbs into bottom of an 11 x 9 pan; bake for 10 minutes. Remove from oven and sprinkle with chips and pecans.
In a small bowl, blend caramel topping with remaining flour. Drizzle over the chips and nuts to cover.
Sprinkle remaining crumbs over caramel and bake for 15-20 minutes, until golden brown. Allow to cool. Chill covered for 1-2 hours and then cut into bars. Store in an airtight container.
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