Christmas Cookie Exchange Recipe 2

Mmm, caramel, walnuts and chocolate ...does this sound good or what? This recipe is from Crisco.

Caramel Oatmeal Bars

• 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. 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.