This recipe was from a Pillsbury book and at the top of it said Potluck ideas. This bar is a great idea to bring to a pot luck dinner. Everybody will love them, trust me. These are so good and will definitely kill your sweet tooth craving. I've also tried a rice crispy bar with this dulce de leche filling in the middle of them and those were really good too. The recipe says to drizzle some caramel topping on the top too, but they honestly don't need any of this. They're too sweet without them.
I am so excited that I have my own domain now. It took me awhile to figure out how to get all my old posts and comments from my likestocook.wordpress.com address to this one. It said that I had to have some kind of .wxr file but when I went to the export page it just gave me an .xml file. So, I spent all morning long almost, googling ways on how to convert this until I finally found the code that I needed. Now, I can have google ads on the side bar to the right (be sure and click on them so this site makes some kind of income 😉 ). I can also add all the widgets you can ever imagine. Shrimp scampi for dinner tonight. Does anybody know a good stats counter to use?Print
2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
1 ¾ cups quick-cooking or old-fashioned oats
⅔ cup packed brown sugar
2 teaspoons vanilla
1 bag (14 oz) caramels, unwrapped
½ cup butter
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons caramel topping
1. Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in ¾ cup of the oats, ⅓ cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
2. Bake 13 to 18 minutes or until light golden brown.
3. Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, ⅓ cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.
4. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
5. With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.