These bars are ooey and gooey - both perfect words to describe these scrumptious bars!
Look at the caramel!!!
2 rolls (16.5 oz each) Pillsbury refrigerated sugar cookies
1 3/4 c. quick-cooking or old fashioned oats
2/3 c. packed brown sugar
2 t. vanilla
1 bag (14 oz) caramels, unwrapped
1/2 c. butter
1 can (14 oz) sweetened condensed milk (not evaporated)
3 T. caramel topping
Heat oven to 350 degrees. In a large bowl, break up 1 roll of cookie dough. Stir or knead in
3/4 c. of oats, 1/3 c. brown sugar and 1 t. vanilla until well blended. I used my Kitchen Aid mixer for this step. With floured fingers, press mixture evenly in bottom of ungreased 9x13 inch pan to form a crust.
Bake 13-18 mins or until light golden brown.
In the same bowl, break up remaining cookie dough. Stir in remaining 1 c. oats, 1/3 c. brown sugar and 1 t. vanilla until well blended. Set aside.
In a large saucepan, heat caramels, butter and condensed milk over medium low heat, stirring frequently, until caramels are melted and the mixture is smooth.
Spread caramel mixture over the crust. Crumble remaining cookie dough mixture evenly over caramel. Bake 20-25 mins longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate until firm, about 1 hour.
Drizzle caramel topping over bars. Cover and refrigerate any remaining bars.