Chocolate Chip, Oats 'n Caramel Cookie Squares

• 1 roll refrigerated chocolate chip cookie dough (16.5 oz)
• 1 cup quick-cooking oats
• 1 dash salt, if desired
• 23 cup caramel ice cream topping
• 5 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 34 cup chopped walnuts
• 1 cup semisweet chips (6 oz)

1. Heat oven to 350F In large bowl, break up cookie dough.
2. Stir or knead in oats and salt.
3. Reserve 1/2 cup dough for topping.
4. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
5. Bake 10 to 12 minutes or until dough puffs and appears dry.
6. In small bowl, mix caramel topping, flour and vanilla until well blended.
7. Sprinkle walnuts and baking chips evenly over crust.
8. Drizzle evenly with caramel mixture.
9. Crumble reserved 1/2 cup dough mixture over caramel.
10. Bake 20 to 25 minutes longer or until golden brown.
11. Cool 10 minutes.
12. Run knife around sides of pan to loosen bars.
13. Cool completely, about 1 hour, 30 minutes.
14. For bars, cut into 4 rows by 4 rows.
15. Store tightly covered.

roll, oats, salt, caramel ice cream topping, flour, vanilla, walnuts, semisweet chips

Taken from www.food.com/recipe/chocolate-chip-oats-n-caramel-cookie-squares-436490 (may not work)