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Thursday, May 20, 2010


This recipe is one of my all time favorite desserts, but it's so addicting! From Sarah Silva

2 Cups flour
2 cups oats
1 ½ cup brown sugar
1 tsp baking soda
½ tsp salt
1 ¼ cup soft butter

12 oz. Mrs. Richarson's Butterscotch Caramel topping (or similar topping)
3 Tbsp. flour

1 cup semi-sweet chocolate chips
½ cup chopped nuts (optional)

Mix 2 cups flour, oats, brown sugar, baking soda, salt and butter together in stand mixer. Reserve ½ of the mixture. Press remaining ½ into a 9x13 pan. Bake for 10 minutes at 350°. While crust is cooking, combine the caramel and flour.

Pour over hot crust. Sprinkle 1 C. semi-sweet chocolate chips over the caramel layer. (you may also add ½ cup chopped nuts).

Top with remaining crust mixture by crumbling over the top of the caramel. Bake for 18-22 minutes at 350. Allow to cool 1-2 hours before cutting into bars and serving.

1 comment:

  1. I just shared this recipe with several admiring coworkers at Highland Hospital!