These quick cookie bars are a family favorite. To dress them up as a dessert, I drizzle them with the caramel sauce before serving. (See October Recitrees)
The Key to keepng these bars moist, is to store them in a ziploc bag in the freezer after they are cooled and cut. If you put drizzle on all of the bars, freeze them first on a cookie sheet and then bag them. They defrost quickly and will last many weeks in the freezer.
The Caramel Drizzle recipe makes A LOT! (about 4 cups). Store in the refrigerator or you can keep the left over sauce in 1 cup containers in the freezer for later use as a dip for apples or a sauce over ice cream.
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