Summary: This recipe received a 1st place award at the Del Mar Fair in San Diego, California!
Makes 20 – 2 1/4″ (7.8 cm) bars

1 package of The Pure Pantry Wholegrain Oatmeal Spice Cookie Mix
3/4 cup (170 g) butter melted (or butter substitute)
1 cup (76 g) semi-sweet chocolate chunks or chips
3/4 cup (255 ml) gluten-free caramel sauce or Raw Coconut Nectar from Coconut Secret (available at natural food stores)
2 T. (10 ml) raw agave nectar

Preheat oven to 350˚F (180oC or gas mark 4). Open cookie mix package and remove two tablespoon mix. Place in small bowl and set aside. In large mixing bowl combine remaining contents of package with melted butter. Blend at low speed to form crumbs. Press half of the mixture into bottom of a greased 9 x 12” (23 x 30 cm) pan to form a crust and set aside remaining crumb mixture. Bake for 10 minutes. Remove from oven.

In a small bowl combine the 2 tablespoons mix with caramel sauce (or coconut nectar) with agave nectar. Drizzle over baked crust. Sprinkle chocolate chunks or chips over the top. Sprinkle remaining oat mixture over chocolate chunks and bake for 13-15 minutes, until golden brown. Carmel will be bubbling but will solidify when cooled. Cool completely then chill for one hour in refrigerator. Cut into bars.