1/3 cup Wonderslim Fat & Egg Substitute or Sunsweet Lighter Bake
2 tablespoons light margarine
3/4 cup fat-free caramel dip
2 tablespoons skim milk
1/2 cup reduced-fat semi-sweet chocolate chips
1/2 cup chopped pecans
Heat oven to 350 degrees.
In medium bowl, combine flour, oats, brown sugar, baking soda, salt, Wonderslim or Lighter Bake and margarine. Use a pastry cutter until well mixed. Reserve 1/2 cup
of mixture for topping; pat remaining mixture into 9-by-13-inch baking pan,
coated with nonstick cooking spray. Bake 10 minutes.
Combine caramel dip and milk; pour over baked crust. Sprinkle
with chocolate chips, nuts and remaining flour mixture. Bake 15 minutes.
Cool on wire rack.
