Chocolate Carmel Bars
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This recipe was give to me by a friend and it is simply delicious. I replaced the carmel ice cream topping with Milky Way ice cream topping, because that is my husband's favorite candy bar. That just seemed to make it even better. This works good for potlucks as it is easy to travel with.
2-1/4 cups flour, divided
2 cups quick cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, melted
2 cups semisweet chocolate chips
1 cup chopped pecans
1 jar (12 ounces) caramel ice cream topping
In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Pour in margarine and stir until mixture crumbles. Set 1/2 aside for topping. Press remaining crumb mixture into a greased 9x13-inch pan and bake at 350 degrees for 15 minutes. Sprinkle hot crumb mixture with chocolate chips and pecans. Whisk ice cream topping and 1/4 cup flour until smooth. Drizzle over top and sprinkle with reserved crumb mixture.
Bake at 350 degrees for 18 to 20 minutes until golden brown.