Caramel Oatmeal Bars

  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 3 dozen cookies
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Crisco® Original No-Stick Cooking Spray

3/4 cup Crisco® Butter Shortening OR 3/4 stick Crisco® Butter Shortening Sticks

1 1/2 cups quick oats, uncooked

3/4 cup firmly packed brown sugar

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 chopped walnuts

1 (12.5 oz.) jar Smucker's® Caramel Spoonable Ice Cream Topping


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