DULCE DE LECHE BARS

2 rolls (18 oz each) Pillsbury refrigerated sugar cookies
1 3/4 cups quick-cooking or old-fashioned oats
2/3 cup firmly packed brown sugar
2 teaspoons vanilla
1 (14 oz) bag caramels, unwrapped
1/2 cup butter
1 (14 oz) can sweetened condensed milk (not evaporated)
3 tablespoons caramel topping

Preheat oven to 350 degrees F.

Break up 1 roll of cookie dough into large bowl. Add 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla; mix well. With floured fingers, press dough mixture evenly in bottom of ungreased 15x10x1-inch baking pan to form crust.

Bake 13 to 18 minutes or until light golden brown.

Meanwhile, break up remaining roll of cookie dough into same bowl. Add remaining cup of oats, 1/3 cup brown sugar and 1 teaspoon vanilla; mix well.

In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.

Remove partially baked crust from oven. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel.

Return to oven; bake 18 to 22 minutes longer or until light golden brown. Cool 15 minutes. Run knife around sides of pan to loosen. Cool completely, about 2 hours.

Using small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows.

Makes 48 bars
Source: Pillsbury