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Chocolate Caramel Bars Recipe

Low Fat

Rating:

1 ¾ cups plus 3 tablespoons all-purpose flour, separated
1 ¾ cups quick cooking oats
1 cup packed brown sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup Sunsweet Lighter Bake
¼ cup vegetable oil
1 cup semisweet chocolate chips
¾ cup fat free caramel ice cream topping

Coat 13 x 9-inch baking pan with cooking spray; set aside.

Combine 1 ¾ cups flour, oats, brown sugar, baking soda and salt. Add Lighter Bake and oil; stir well with fork or fingertips until evenly moist and crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake in preheated 350 degree F oven for 15 minutes.

Cool 10 minutes. Sprinkle with chocolate chips. Stir remaining flour into caramel topping. Drizzle over chocolate to within ¼ inch of edges. Sprinkle with reserved crumbs. Bake for additional 15 minutes or until edges are golden. Cool.

Make 36 bars.