Ingredients

The following ingredients have 16 Servings
  • 2 rolls (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
  • 1 cup old-fashioned oats
  • 1 jar (11.5 oz) salted caramel topping (2/3 cup)
  • 1/3 cup all-purpose flour
  • 3/4 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • Coarse sea salt, if desired

Instruction

  • Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 9-inch square pan with cooking spray, or line with nonstick foil.
  • In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1 1/2 cups dough in small bowl for topping; set aside. Press remaining dough evenly in pan. Bake 20 to 22 minutes or until light golden brown. Cool 5 minutes.
  • In small bowl, mix caramel topping and flour until well blended. Using spoon, drizzle evenly over bars to within 1/2 inch of pan edges.
  • Mix pecans into reserved dough. Crumble evenly over caramel. Bake 25 to 28 minutes or until golden brown. Cool completely, about 1 1/2 hours.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds to 1 minute, stirring until melted. Place in small resealable food-storage plastic bag; cut off small corner of bag, and squeeze to drizzle over bars. Sprinkle with sea salt.
  • For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature.