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This one is a bit of a cheater because it starts out with pre-made cookie dough but the results are DELICIOUS so if you won't tell, I won't!!


  • 2 rolls (16.5 oz each) Pillsbury Create 'n Bake refrigerated sugar cookies
  • 1 3/4 cups quick-cooking or old-fashioned oats
  • 2/3 cup packed brown sugar
  • 2 teaspoons vanilla
  • 1 bag (14 oz) caramels, unwrapped (I would assume you would know that!)
  • 1/2 cup butter
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 3 tablespoons caramel topping


  • Heat oven to 350 degrees F
  • In large bowl, break up 1 roll of cookie dough.
  • Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 tsp of the vanilla until well blended.
  • With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
  • Bake 13 to 18 minutes or until light golden brown.
  • Meanwhile, in same bowl, break up remaining roll of cookie dough.
  • Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 tsp vanilla until well blended.
  • In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.
  • Spread caramel mixture evenly over crust.
  • Crumble remaining dough mixture evenly over caramel.
  • Bake 20 to 25 minutes longer or until light golden brown.
  • Cool 1 hour.
  • Run knife around sides of pan to loosen bars.
  • Refrigerate 1 hour or until firm.
  • With small spoon, drizzle caramel topping over bars.
  • For bars, cut into 8 rows by 6 rows.
  • Store in refrigerator.

Categories: Bar 

Website Credit: http://www.pillsbury.com

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