Dulce De Leche Bars

• 2 (16.5 ounce) rolls of refrigerated sugar cookies,at room temperature
• 1-3/4 cups quick cooking oats
• 2/3 cup packed brown sugar
• 2 teaspoons vanilla
• 14 ounces caramels, unwrapped
• ½ cup unsalted butter
• 1 (14 ounce) can sweetened condensed milk
• 3 tablespoons caramel topping and 3 tablespoons chocolate topping

Heat oven to 350°. In large bowl stir together 1 roll of cookie dough, ¾ cup oats 1/3-cup brown sugar and 1-teaspoon vanilla until well blended. Press mixture evenly into bottom of ungreased 13X9-inch pan to form crust. Bake 15 minutes or until golden. Meanwhile, in same bowl add remaining roll of cookie dough, 1-cup oats, 1/3-cup brown sugar and 1-teaspoon vanilla until well blended. Set aside. In large saucepan add butter, milk and caramels. Heat over low heat, stirring occasionally until caramels are melted and mixture is smooth and creamy. Spread over cooked cookie crust. Crumble remaining dough mixture evenly over caramel. Bake additional 20 to 25 minutes. Cool 1 hour then refrigerate 1 hour. Cut into bars and drizzle with caramel and chocolate toppings before serving.