Rich & Gooey. Chocolate, Nuts & coconut. Fabulous!!
4 1/2 dozen
2¼ cups all-purpose flour, divided
2 cups quick-cooking oats
1½ cups packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1½ cups cold butter, cubed
2 cups (12 ounces) Hersheys Semi-Sweet Chocolate Chips
¾ cup chopped pecans or walnuts
½ cup flaked coconut toasted
1 jar (12 ounces) caramel ice cream topping
No nutrition information available
In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping.
Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips and nuts & coconut.
Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours
before cutting. Yield: about 4-½ dozen.