Caramel Chocolate Bars

This is a favorite dessert that we serve at the Honduran Women's Bible Conference each January, and a favorite of our mission team.  It is ooey and gooey, and reminiscent of a candy bar.  Have a beverage handy!  Coffee or milk are recommended.  Enjoy!

2 C flour (add up to 1/2 C for high altitude)
2 C oatmeal
1 1/2 C packed brown sugar
1 tsp. baking soda
1/2 tsp. salt

1 1/2 C butter, melted

2 C chocolate chips
12 oz. caramel ice cream topping mixed with 1/4 C flour

Combine dry ingredients in a bowl.  Melt butter and mix together with dry ingredients.
In a 9" x 13" pan, pat 4 C of the crumb mixture into the bottom of the pan, forming a crust.  Bake at 350 degrees F for 15 minutes.  (13 min at 325F in a convection oven)

While still hot, sprinkle with the chocolate chips.  Pour caramel sacue over the chocolate chips.  Cover with the remaining 2 C of crumb mixture.  Crumble it over rather than patting it down.  Return to the oven and bake an additional 15 minutes (or 13 in a convection oven).  Cool overnight or at least several hours before cutting into bars.

Yield:  12 extra large bars or 35 smaller bars







This dessert is worth every one of the 18 Points Plus as calculated with the Weight Watchers Recipe Builder.  And who could eat less than 1/12 of the pan?