Ingredients
2 Cups quick cooked oats
2 1/4 cup flour
1 1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cup cold butter
2 cups chocolate chips
12 oz jar caramel ice-cream topping
Combine 2 cups flour, oats, brown sugar, baking soda and salt. But in butter. Mix into a crumble, using a fork or pastry cutter. Set half aside. Press remaining half into a greased 9X13 baking pan. Bake at 350 for 15 minutes. Remove and sprinkle with chocolate chips. Whisk caramel and remaining 1/4 cup flour together until smooth. Drizzle over chips. Sprinkle on the remaining crumble mixture and bake 18-20 minutes. Cool for 2 hours before serving.
Original Recipe: Michelle Kennedy
