CHIPS AHOY! Carmelita Bars

Name: CHIPS AHOY! Carmelita Bars
Prep time: 30 min
Total time: 64 min
Yield: 36
Ingredients: 22 CHIPS AHOY! Cookies, divided; 2 cups quick-cooking oats; 1½ cups flour; ½ cup chopped pecans; 1 tsp. baking soda; 1 cup butter, softened; 1½ cups brown sugar; 1 egg; 1 tsp. vanilla; 1 pkg. caramels; 2 Tbsp. heavy whipping cream

Classic caramel and oat bars get an upgrade with the addition of your favorite chocolate chip cookies in a new recipe idea that's perfect for sharing with friends.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 36 servings.

Ingredient list

22 CHIPS AHOY! Cookies, divided
2 cups quick-cooking oats
1½ cups flour
½ cup chopped pecans
1 tsp. baking soda
1 cup butter, softened
1½ cups packed brown sugar
1 egg
1 tsp. vanilla
1 pkg. (11 oz.) caramels
2 Tbsp. heavy whipping cream

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Reserve 15 cookies for later use. Coarsely chop remaining cookies.

Combine oats, flour, nuts and baking soda.

Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually beat in oats mixture.

Press half of the oats mixture evenly onto bottom of prepared pan.

Bake 10 to 12 min. or until center is almost set. Remove pan from oven.

Microwave caramels and whipping cream in large glass microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.

Top dessert with the chopped cookies; cover evenly with caramel sauce. Break remaining oats mixture into small pieces, place over caramel sauce, completely covering the caramel sauce.

Top with reserved whole cookies, in 3 rows of 6 cookies each; gently press cookies into dough to secure.

Bake 20 to 22 min. or until golden brown. Cool completely.