Chocolate-Caramel-Oatmeal Bars: The Best Chocolate-Caramel-Oatmeal Bars Recipe from Cook'n

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	Chocolate-Caramel-Oatmeal Bars

Serves: 24

Prep: 15 min Bake: 43 min Cool: 1 hr
24 BARS

Print this Recipe

   1 package Betty Crocker SuperMoist yellow cake mix
   3/4 cup butter or margarine, softened
   1 egg
   2 cups quick-cooking or old-fashioned oats
   1 1/2 cups semisweet chocolate chips
   1 cup chopped walnuts or pecans
   2/3 cup caramel ice cream topping
   1 tablespoon all-purpose flour
   Easy Chocolate Glaze or Chocolate Glaze (see Fabulous Frosting and Glazes chapter)

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1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2 Mix cake mix, butter and egg in large bowl with electric mixer on low speed until crumbly. Stir in oats, using hands if necessary. Reserve 1 1/2 cups crumb mixture. Press remaining crumb
mixture in pan. Bake 16 to 18 minutes or until light golden brown.
3 Sprinkle crust with chocolate chips and walnuts. Mix caramel topping and flour in small bowl; drizzle evenly over nuts to within 1/2 inch of edges of pan. Sprinkle reserved crumb mixture over
caramel.
4 Bake 23 to 25 minutes or until golden brown. Run knife around sides of pan to loosen. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.

High Altitude (3500 to 6500 feet): Heat oven to 375°. Increase bake time in step 4 to 25 to 27 minutes.

1 Bar: Calories 295 (Calories from Fat 135); Fat 15g (Saturated 6g); Cholesterol 25mg; Sodium 220mg; Carbohydrate 36g (Dietary Fiber 2g); Protein 4g. % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 6%.

Betty's Tip It's best to bake bars in the exact pan size called for in a recipe. Bars baked in a pan that is too large will overbake and be hard. Those baked in a pan that's too small can be doughy in the center and hard on the edges.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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