Crust
- 2 cups all purpose flour
- 2 cups quick cook rolled oats
- 1 cup packed brown sugar
- 1 tsp. baking soda
- 1 cup butter or margarine, melted
Topping
- 1 1⁄2 cups white chocolate chips
- 1 cup slivered almonds
- 1 cup toffee bits
- 1 1/3 cups caramel sundae sauce
- 1/3 cup all purpose flour
Crust: Combine flour, rolled oats, brown sugar and soda in a mixing bowl. Add melted butter and mix until crumbly. Reserve 1 cup of this mixture for topping. Press remainder into 9″ x 13″ greased pan. Bake at 350F for 12 – 15 minutes or until golden.
Topping: Sprinkle white chocolate chips, almonds and toffee bits evenly over baked crust. Mix together caramel sauce and flour until smooth. Pour evenly over crust. Sprinkle reserved oat mixture on top. Bake for 20 – 25 minutes longer or until golden. Run knife around outside edge of squares while still warm. Cool completely, then cut into bars.
Freezes well.
