2 c. flour
2 c. quick oats
1-1/2 c. packed brown sugar
1 t. baking soda
1/2 t. salt
1-1/2 c. cold butter or margarine
2 c. (12 oz.) semisweet chocolate chips
1/4 c. flour
1 jar (12 oz.) caramel ice cream topping
In
a bowl, combine flour, oats, brown sugar, baking soda, and salt. Cut
in butter until crumbly. Set half aside for topping. Press the
remaining crumb mixture into a greased 13x9x2-inch baking pan. Bake at
350 for 15 minutes. Sprinkle with the chocolate chips. Whisk caramel topping
and 1/4 c. flour until smooth; drizzle over top. Sprinkle with the
reserved crumb mixture. Bake for 18-20 minutes or until golden brown.
Cool on a wire rack for 2 hours before cutting. Yield: about 4-1/2
dozen.
