Caramel Oatmeal Bars

READY IN: 1hr 5mins


  • Crisco® Original No-Stick Cooking Spray
  • 34
    cup Crisco® Butter Flavor All-Vegetable Shortening or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 12
    cups quick oats, uncooked
  • 34
    cup brown sugar, firmly packed
  • 12
    cup Pillsbury BEST® All Purpose Flour, plus 3 tbsps., divided
  • 12
    cup Pillsbury BEST® Whole Wheat Flour
  • 12
    teaspoon baking soda
  • 14
    teaspoon ground cinnamon
  • 1 13
    cups milk chocolate chips
  • 12
    cup walnuts, chopped
  • 1
    (12 1/2 ounce) jar Smucker's® Caramel Spoonable Ice Cream Topping


  • 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.