Source: Music City Foodie
Chocolate Chip Caramel Oat Squares
1 roll refrigerated chocolate chip cookie dough
1 cup quick-cooking oats
2/3 cup caramel ice cream topping
5 tablespoons all-purpose flour
1 teaspoon vanilla
3/4 cup chopped walnuts
1 cup semi-sweet chocolate chips
Heat oven to 350°F.
In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom of pan.
Bake 10 to 12 minutes or until dough puffs and appears dry.
In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust.
Drizzle evenly with caramel mixture. Crumble remaining 1/2 cup dough mixture over caramel. Bake 20 to 25 minutes longer or until golden brown.
Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely before cutting.