Dulce De Leche Bars

• 2 (18 ounce) rolls refrigerated sugar cookie dough
• 1 34 cups quick-cooking oats or 1 34 old fashioned oats
• 23 cup firmly packed brown sugar
• 2 teaspoons vanilla
• 1 (14 ounce) bag caramels, unwrapped
• 12 cup unsalted butter or 12 cup unsalted margarine
• 1 (14 ounce) can sweetened condensed milk
• 3 tablespoons caramel topping
• 3 tablespoons toasted almonds, chopped or 3 tablespoons chopped toasted pecans

1. Prehaet oven to 350F.
2. Break up 1 roll of cookie dough into large bowl.
3. Add 3/4 cup of the oats, 1/3 cup brown sugar, and 1 teaspoon vanilla; mix well.
4. With floured fingers, press dough mixture evenly in bottom of ungreased 15x10x1" baking pan to form crust.
5. Bake 13-18 minutes or until lightly browned.
6. Meanwhile, break up remaining cookie dough into same bowl.
7. Add remaining oats, brown sugar and vanilla and mix well.
8. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mix is smooth.
9. Remove partially baked crust from oven.
10. Spread caramel mixture evenly over crust.
11. Crumble remaining dough mixture over caramel mixture.
12. Return to oven; bake 18-22 minutes longer or until golden brown.
13. Cool 15 minutes.
14. Run knife around the edges of pan to loosen.
15. Cool completely, about 2 hours.
16. Using a small spoon, drizzle caramel topping over bars.
17. For bars, cut into 8 rows by 6 rows.

sugar cookie, oats, brown sugar, vanilla, caramels, unsalted butter, condensed milk, caramel topping, almonds

Taken from www.food.com/recipe/dulce-de-leche-bars-150038 (may not work)