Choc-Oat Caramel Chewies

Choc-Oat Caramel Chewies
Makes:
30
bars
Prep Time:
15
minutes
Total Time:
45
minutes
based on 6 reviews
No one will guess they are eating "light" when they take a bite of these delicious Choc-Oat Caramel Chewies.

In this recipe:

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Ingredients:

  • 1 3/4 cups quick or old-fashioned oats
  • 1 1/2 cups all-purpose flour
  • 1/3 cup packed SPLENDA® Brown Sugar Blend
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (optional)
  • 3/4 cup (1 1/2 sticks) butter or margarine, melted
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • 1/2 cup caramel ice cream topping
  • 2 tablespoons all-purpose flour

Directions:

PREHEAT oven to 350° F. Grease bottom of 13 x 9-inch baking pan.

COMBINE oats, 1 1/2 cups flour, SPLENDA® Brown Sugar Blend, baking soda and salt in large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of prepared baking pan.

BAKE for 12 to 15 minutes or until golden brown. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture.

BAKE for 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm. Cut into bars.


Reviews:

Review This Recipe

cookie delight

 Star(s)

judi devine from MONROE, NC

Wses the best use of oats and chocolate chips. Will be just as good as a chocolate chip cookie. The use of splenda is a very good addition.

Read More Reviews

Review This Recipe
  •  Star(s)

    chocolate Oatmeal chews

    Heather Collier from DYKE, VA

    I did use Splenda and they turned out good. But I did not have the caramel topping so I had to use the chews that I had. I melted them in the microwave and poured it over. They were still very good.

  •  Star(s)

    Really good

    Estera John from McDonough, GA

    My family and I went back to visit South Florida, so when I so the recipe that it was easy to make and that I had the ingredients on hand I decided to make it. I used regular brown sugar instead of Splenda, everybody in FL still liked them. I'll definitely make them again.

  •  Star(s)

    Choc-Oat Caramel Chewies

    L Reed from Zephyrhills, FL

    You will never know they are sugar free. Great way to cut out the sugar. Easy to prepare.

  •  Star(s)

    Choc-Oat Caramel Chewies

    Gladys Roper from Birmingham, AL

    Great recipe! I like the ease in preparing it, the fact that it is a reduced-sugar recipe, and is not expensive to make.

  •  Star(s)

    cookie delight

    judi devine from MONROE, NC

    Wses the best use of oats and chocolate chips. Will be just as good as a chocolate chip cookie. The use of splenda is a very good addition.

  •  Star(s)

    Choco-Oat Caramel Chewies

    Dorothy Magacs from Trumansburg, NY

    I have been looking for oatmeal cookies with reduced sugar for my husband who has diabetes. This one seems just about perfect. Thanks so much and I'm looking forward to more reduced sugar recipes.

Nutrition Facts

Serving Size: 1/30 of recipe

Servings Per Recipe: 30 

  • Calories: 180
  • Calories from Fat: 90
  • Total Fat: 9g (15% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 75mg (3% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 8g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Choc-Oat Caramel Chewies

Ingredients

  • 1 3/4 cups quick or old-fashioned oats
  • 1 1/2 cups all-purpose flour
  • 1/3 cup packed SPLENDA® Brown Sugar Blend
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (optional)
  • 3/4 cup (1 1/2 sticks) butter or margarine, melted
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • 1/2 cup caramel ice cream topping
  • 2 tablespoons all-purpose flour

 

Directions

PREHEAT oven to 350° F. Grease bottom of 13 x 9-inch baking pan.

COMBINE oats, 1 1/2 cups flour, SPLENDA® Brown Sugar Blend, baking soda and salt in large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of prepared baking pan.

BAKE for 12 to 15 minutes or until golden brown. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture.

BAKE for 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm. Cut into bars.

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