1. HEAT oven to 350 degrees 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.
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