Serves: 24
Total Calories: 193
1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2- Mix cake mix, butter and egg in large bowl with electric mixer on low speed until crumbly. Stir in oats, using hands if necessary. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture in pan. Bake 12 to 15 minutes or until light golden brown.
3- Sprinkle crust with chocolate chips and walnuts. Mix caramel topping and flour in small bowl drizzle evenly over nuts to within 1/2 inch of edges of pan. Sprinkle reserved crumb mixture over caramel.
4- Bake 23 to 25 minutes or until golden brown. Run knife around sides of pan to loosen. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Increase bake time in step 4 to 25 to 27 minutes.
1 Bar: Calories 295 (Calories from Fat 135) Fat 15g (Saturated 6g) Cholesterol 25mg Sodium 220mg Carbohydrate 36g (Dietary Fiber 2g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 6%.
Betty's Tip: It's best to bake bars in the exact pan size called for in a recipe. Bars baked in a pan that is too large will overbake and be hard. Those baked in a pan that's too small can be doughy in the center and hard on the edges.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate-Caramel-Oatmeal Bars recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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