Caramel Oatmeal Bars
.
READY IN: 1hr 5mins
YIELD: 3 dozen cookies
UNITS: US
INGREDIENTS
Nutrition- Crisco® Original No-Stick Cooking Spray
- 3⁄4cup Crisco® Butter Flavor All-Vegetable Shortening or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 1⁄2
- 3⁄4
- 1⁄2cup Pillsbury BEST® All Purpose Flour, plus 3 tbsps., divided
- 1⁄2cup Pillsbury BEST® Whole Wheat Flour
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon ground cinnamon
- 1 1⁄3cups milk chocolate chips
- 1⁄2
- 1(12 1/2 ounce) jar Smucker's® Caramel Spoonable Ice Cream Topping
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DIRECTIONS
- HEAT oven to 350°F Coat a 9 x 9-inch baking pan with no-stick cooking spray.
- BEAT shortening, oats, brown sugar, 1/2 cup flour, whole wheat flour, baking soda and cinnamon in large bowl with an electric mixer at low speed until mixture resembles coarse crumbs. Reserve 1/2 cup for topping. Press remaining crumbs into prepared pan.
- BAKE 10 minutes. Remove from oven. Sprinkle chocolate chips and nuts over crust. Stir together caramel topping and 3 tablespoons flour until well blended. Drizzle over chocolate chips and nuts. Top with reserved 1/2 cup crumbs.
- BAKE an additional 20 to 25 minutes or until golden brown. While still warm, run a knife around the outside edge of pan. Cool completely on rack.
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