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Jenny Simque: "Delicious overall, but I've made these twice with…" Read More
10Ingredients
30Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick cooking oats
- 1 1/4 cups light brown sugar
- 1 cup butter (Regular, melted)
- 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1 1/4 cups semi sweet chocolate chips
- 19 oz. caramel topping (Butterscotch, if you can’t find butterscotch topping – regular caramel topping is fine too. I find the 16oz jar of caramel topping works well too, mixed with 5 Tbs. of flour.)
- 6 Tbsp. flour
- 1/4 tsp. coarse kosher salt (or Coarse Sea Salt)
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Reviews(1)
Jenny Simque 7 years ago
Delicious overall, but I've made these twice with different results and I'm now remembering why....the crust is waaay too thin to support the amount of caramel called for- 19 oz. is over 2 CUPS, which is a LOT. The crust recipe as written is much better suited, quantity-wise, for a 9x9 pan, and the caramel reduced to about 1 cup or so. I made with slightly less than called for and it was SWIMMING in caramel. When I made it with less caramel in the smaller pan, it looked like the picture and tasted absolutely delicious.