** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Line an 8- or 9-inch square baking pan with foil.
3. Lightly grease foil. Mix oats, 1 cup flour and the sugar in a large bowl.
4. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
5. Press about half the mixture evenly over bottom of prepared pan to cover.
6. Bake 10 minutes or until top looks dry and tiny cracks appear.
7. Sprinkle with walnuts. Stir caramel topping and remaining 3 tablespoons flour in a medium-size bowl until blended.
8. Pour over nuts. Sprinkle with remaining oat mixture.
9. Bake 20-25 minutes more until edges bubble slightly.
10. Cool in pan on wire rack. Then, to make cutting easier, refrigerate 1 hour or until cold.
11. Lift foil by ends onto cutting board. Cut in bars.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners allergies.
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