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Chocolate Caramel Bars (Lf)


1 3/4 cups all-purpose flour; plus 3 tablespoons
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 chips
3/4 cup fat-free caramel ice cream topping

Preheat oven to 350F. Coat 13 x 9-inch pan with cooking spray. Combine 1 3/4 cups flour, oats, brown sugar, baking soda and salt. Add Lighter Bake and oil; stir with for, or fingertips until evenly moist and crumble. Reserve 1 cup for topping. Press remaining mixture evenly onto bottom of pan. Bake 15 minutes. Cool 10 minutes. Sprinkle with chocolate pieces. Stir remaining flour into caramel topping. Drizzle over chocolate. Sprinkle with reserved crumbs. Bake 15 minutes or until edges are golden. Cool. Makes 36 bars.

Nutrients per serving: Calories 130 (21% from fat); protein 2g, fat 3g; carbohydrate 24g; sodium 50mg; cholesterol 0mg.

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Contributor: Sunsweet Lighter Baker Ad

Yield: 36 servings

Preparation Time: 0:00

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