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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caramel-Nut Chocolate Chip Bars

Yield: 36 bars
Prep 15 mins Bake 350°F 35 mins
Caramel-Nut Chocolate Chip Bars
  • 1 18  ounce package  refrigerated chocolate chip cookie dough
  • 2  cups  quick-cooking rolled oats
  • 1 1/2  cups  chopped honey-roasted peanuts or cashews
  • 1 14  ounce can  sweetened condensed milk (1-1/4 cups)
  • 1/4  cup  caramel ice cream topping
  • 1/2  cup  flaked coconut

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside. In a large resealable plastic bag combine cookie dough, oats, and 1/2 cup of the nuts; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag and pat dough evenly into prepared pan. Bake for 15 minutes.

2. Meanwhile, in a small bowl stir together sweetened condensed milk and ice cream topping. Drizzle mixture over partially cooked bars. Sprinkle bars evenly with the remaining 1 cup nuts and the coconut. Bake for 20 to 25 minutes more or until the top is golden. Cool in pan on a wire rack. Use the foil to lift bars from pan. Cut bars into squares. Makes 36 bars.

From the Test Kitchen
  • Layer bars between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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