Saturday, October 23, 2010
2 cups quick cooking oats
1-1/2 cups packed brown sugar
3/4 cup butter
3/4 cup semi-sweet chocolate chips
1 cup pecan pieces (optional, in my opinion)
12.25 oz jar caramel ice cream topping
Preheat oven to 350 degrees F.
In a large bowl combine baking mix, oats and brown sugar. Cut in butter until crumbly.
Press half of mixture into a greased 9x13 inch baking pan.
Bake 10 minutes; sprinkle with chocolate chips and nuts. Drizzle caramel over nuts; sprinkle remaining crumb mixture over caramel and press lightly.
Bake 18-20 minutes or until golden brown.
Loosen edges from sides of pan. Cut into squares while still warm.
Cool completely before removing from pan.