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Instructions |
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Preheat oven to 350 degrees. Grease 13x9-inch pan.
In large bowl, beat base ingredients with electric
mixer on low speed until crumbly. Reserve about 3
cups for topping. Press remaining mixture into
bottom of pan. Bake for 10 minutes.
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Bake 10 minutes. In a small bowl, stir together
caramel topping and flour.
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Sprinkle chocolate chips and nuts over partially
baked base. Drizzle evenly with caramel mixture;
sprinkle with reserved crumb mixture.
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Bake 18 to 22 minutes or until golden brown. Cool
for 1 hour in pan on rack. Refrigerate for 1 to 2
hours until filling is set. Cut into 6 rows by 6
rows. Cover and store in container.
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Originally Submitted
4/30/2023
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