Ingredients
2 (16.5 ounce) Pillsbury Create & Bake Refrigerated Sugar Cookies
1 3/4 cups quick-cooking oats or old fashioned oats
2/3 cup firmly packed brown sugar
2 teaspoons vanilla
1 (14 ounce) bag caramel, unwrapped or 1 bag (11 ounce) caramel bits
1/2 cup unsalted butter or unsalted margarine
1 (14 ounce) can sweetened condensed milk
3 tablespoons caramel topping
Directions
1. Preheat oven to 350°F.
2. Break up 1 roll of cookie dough into large bowl.
3. Add 3/4 cup of the oats, 1/3 cup brown sugar, and 1 teaspoon vanilla; mix well.
4. With floured fingers, press dough mixture evenly in bottom of ungreased 13×9″ baking pan to form crust.
5. Bake 13-18 minutes or until lightly browned.
6. Meanwhile, break up remaining cookie dough into same bowl. Add remaining oats, brown sugar and vanilla and mix well.
7. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mix is smooth.
8. Remove partially baked crust from oven.
9. Spread caramel mixture evenly over crust.
10. Crumble remaining dough mixture over caramel mixture.
11. Return to oven; bake 18-22 minutes longer or until golden brown.
12. Cool at least15 minutes.
13. Run knife around the edges of pan to loosen.
14. Cool completely, about 2 hours.
15. Using a small spoon, drizzle caramel topping over bars.
Cover and refrigerate remaining bars
For bars, cut into 8 rows by 6 rows to make 48 bars.
