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Caramel Oatmeal Bars

caramel-oatmeal-bars

Cook Time: 35 Min

Yield: 3 Servings

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caramel-oatmeal-bars

Ingredients

  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 3/4 C. firmly packed brown sugar
  • 1/2 C. all-purpose flour
  • 1/2 C. whole wheat flour
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 1/3 C. milk chocolate chips
  • 1/2 C. chopped walnuts
  • 1 (12.5 oz.) jar caramel topping/syrup

Directions

  1. HEAT oven to 350°F. Coat a 9 x 9-inch baking pan with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening, oats, brown sugar, 1/2 C. 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 C. 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 Tbsp. flour until well blended. Drizzle over chocolate chips and nuts. Top with reserved 1/2 C. 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.

Caramel Oatmeal Bars

caramel-oatmeal-bars

Cook Time: 35 Min

Yield: 3 Servings

Ingredients

  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 3/4 C. firmly packed brown sugar
  • 1/2 C. all-purpose flour
  • 1/2 C. whole wheat flour
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 1/3 C. milk chocolate chips
  • 1/2 C. chopped walnuts
  • 1 (12.5 oz.) jar caramel topping/syrup

Directions

  1. HEAT oven to 350°F. Coat a 9 x 9-inch baking pan with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening, oats, brown sugar, 1/2 C. 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 C. 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 Tbsp. flour until well blended. Drizzle over chocolate chips and nuts. Top with reserved 1/2 C. 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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