German Chocolate Caramel Bars
|Sweet chocolate cake mix||18 1⁄4 Ounce (German, 1 Package)|
|Quick cooking oats||1 Cup (16 tbs)|
|Cold butter||6 Tablespoon|
|Egg||1 , beaten|
|Cream cheese||8 Ounce, softened (1 Package)|
|Caramel ice cream topping||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Quick cooking oats||1⁄4 Cup (4 tbs)|
In a bowl, combine cake mix and oats; cut in butter until crumbly.
Set aside 1 cup.
Stir the egg into remaining oat mixture (mixture will be crumbly).
Press into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350° for 12 minutes or until almost set.
Cool on a wire rack for 10 minutes.
Combine filling ingredients; spread over crust.
For topping, combine the pecans, brown sugar, oats, butter and reserved oat mixture until crumbly.
Sprinkle over filling.
Bake 15 minutes longer.
Cool on a wire rack.
Refrigerate until firm before cutting.