Caramel Oatmeal Bars

Submitted by Crisco Recipes

"."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Yields: 3 dozen cookies

ingredients

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

directions

1. HEAT oven to 350°F Coat a 9 x 9-inch baking pan with no-stick cooking spray.
2. 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.
3. 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.
4. 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.