Friday, December 10, 2010

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.


Victoria said...

They sound REALLY good!

Sarah J. McNeal said...

What a delicious recipe and the picture of the finished product looks so wonderfully decadent.
Wishing you the very best.

Lynda K. Scott said...

Hi Victoria and Sarah, yes, they do sound really good, don't they? LOL, I'm gaining weight just thinking about them!

Merry Christmas!

Christine Young said...

The recipe looks fantastic. Thanks for sharing.