Bricks From Heaven

My oldest got this recipe from her teacher at church ... and the teenage girls quickly renamed them "Bricks From Heaven."  She took them to school this week and the teenage crowd is still asking for the recipe.  We didn't get a photo, but feel free to give them a try!

1 roll (16.5 oz) chocolate chip cookie dough

1 C. old fashioned quick oats

Dash salt

2/3 C. caramel Ice Cream Topping

5 T. flour

1 t. vanilla

3/4 C. chopped pecans (or walnuts)

1 C. semi-sweet baking chips (6 oz)

Heat oven to 350.  In large bowl, break up cookie dough.  Stir on knead in oats and salt.  Reserve 1/2 cup of the dough for topping.

In greased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.  Bake 10-12 minutes or until dough puffs and appears dry.

In small bowl, mix caramel topping, flour and vanilla until well  blended.  Sprinkle pecans and chocolate chips over crust.  Drizzle evenly with caramel mixture.  Crumble reserved 1/2 cup dough mixture over caramel.

Bake 20-25 minutes or until golden brown.  Cool 10 minutes.  Run knife around sides of pan to loosen bars.  Cool completely.