Chocolate Caramel Bars

Course : Bars
Serves: 36
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1 3/4 cups all-purpose flour -- plus 3 tablespoons separated
1 3/4 cups quick-cooking oats
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Sunsweet Lighter Bake
1/4 cup vegetable oil
1 cup semisweet chocolate pieces
3/4 cup fat free caramel ice cream topping

Preparation / Directions:

Coat 13 x 9 inch baking pan with cooking spray; set aside. Combine 1 3/4 cups flour, oats, brown sugar, baking soda and salt. Add Lighter Bake and oil; stir well with fork or fingertips until evenly moist and crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake in preheated 350 degree oven for 15 minutes. Cool 10 minutes. Sprinkle with cocolate pieces. Stir remaining flour into caramel topping. Drizzle over chocolate to withing 1/4 inch of edges. Srpinkle with reserved crumbs. Bake for additional 15 minutes or until edges are golden. Cool. Makes 36 bars.


Nutritional Information:

74 Calories (kcal); 2g Total Fat; (22% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 35mg Sodium

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