Chocolate Carmelita Bars
- Level: Easy
- Yield: 3 dozen bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 158
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 2
- Sodium
- 39
- Total: 1 hr 4 min
- Prep: 30 min
- Cook: 34 min
Ingredients
Crisco® Original No-Stick Cooking Spray
1 3/4 cups oats, (quick or old fashioned, uncooked)
1 3/4 cups Pillsbury BEST® All Purpose Flour, divided
3/4 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Shortening or 3/4 stick Crisco® Butter Shortening Sticks
1 tbsp. water
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans or walnuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 cup Smucker's® Caramel Sundae Syrups Ice Cream Topping
Directions
- HEAT oven to 350 degrees F. Spray a 13 x 9-inch pan with no-stick cooking spray.
- COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
- BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
- SPRINKLE with nuts and chocolate chips.
- COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 14 inch of pan edges. Sprinkle with reserved oat mixture.
- RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
- CUT into bars about 2 x 1 1/2 inches.