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| 1 3/4 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
| 1 1/2 Tasse | all-purpose flour |
| 3/4 Tasse | brown sugar firmly packed |
| 1/2 Teelöffel | Baking soda |
| 1/4 Teelöffel | Salt optional |
| 3/4 Tasse | Butter or margarine, melted |
| 1 Tasse | nuts chopped |
| 6 x ca. 30 g | Semisweet chocolate pieces |
| 1 Tasse | Topping (buttscotch caramel fudge) |
| 1/4 Tasse | all-purpose flour |
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Heat oven to 350 F. Lightly grease 13 x 9-inch baking pan. Combine oats, 1-1/2 cups flour, brown sugar, baking soda and salt; mix well. Add margarine; mix until crumbly. Reserve 1 cup for topping; set aside.
Press remaining oat mixture onto bottom of prepared pan. Bake 10 to 12 minutes or until light golden brown; cool 10 minutes. Top with nuts and chocolate pieces. Combine caramel topping and 1/4 cup flour, mixing until smooth; drizzle over chocolate pieces to within 1/4-inch of edge.
Sprinkle with reserved oat mixture. Bake 18 to 22 minutes or until golden brown. Cool completely; cut into bars. Store tightly covered.
Nutrition Information (1 bar): * Calories 200
* Fat 9g
* Sodium 105mg
* Dietary Fiber 1 g
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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