2 rolls chocolate chip cookie dough
2 cups quick-cooking oats
1 jar carmel topping
1 tablespoon vanilla
2/3 cup flour
2/3 cup semi-sweet baking chips
2/3 cup white chocolate baking chips
1 1/2 cup chopped pecans
1. Preheat oven to 350. In large bowl mix cookie dough and oats together with spoon or your hands - this takes a little time. Reserve 1 cup of dough and oats mixture for topping. Press remaining mixture into ungreased 9x13 pan to create crust.
2. Bake for 15 minutes or until crust puffs a bit and appears dry.
3. In a small bowl stir carmel, flour and vanilla until well blended. Sprinkle nuts and chips onto baked crust evenly. Drizzle carmel mixture over nuts and chips. Crumble reserved dough mixture over the carmel.
4. Bake 20 to 25 minutes or until golden brown. Cool and store in air tight container.
Note: You can easily customize this recipe by using a different type of chopped nut and/or chips.