It’s been too hot again for much cooking, but I made these for some friends at the farmers market. They got rave reviews! These are definitely not low-calorie.
1 16.5 oz roll Pillsbury chocolate chip cookie dough
1 c. rolled oats
½ c. sugar free caramel topping
4 TB reduced fat Bisquick
1 tsp vanilla
½ c. chopped pecans
1/3 c. mini 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 7×11-inchpan, press remaining dough mixture evenly in bottom to form crust. Bake 10 to 12 minutes or until dough puffs and appears dry. In small bowl, mix caramel topping,Bisquick and vanilla until well blended. Sprinkle pecans and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 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. Store tightly covered.
Yield: 15 bars. Per bar=230 Calories; 10g Fat (39.2% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.