Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.
Yield: approximately 3 cups
My favorite caramel recipe:
1 c. sugar
1/2 c. brown sugar
1/2 c. light corn syrup
1 1/2 c. cream
4 Tbsp. butter
1 tsp. vanilla
Combine all ingredients except vanilla in a saucepan. Cook and stir over medium heat until it boils. Continue cooking until it reaches 248 degrees on a candy thermometer. Remove from heat and add vanilla. Store in a canning jar in the refrigerator and re-heat to soften.