Caramel Oatmeal Bars
(3) Ratings

Caramel Oatmeal Bars

Prep Time: |
Cook Time: |
Makes: 3 dozen squares


  • 3/4 cup 175 mL Crisco® Golden All-Vegetable Shortening
  • 1 1/2 cups 375 mL Robin Hood® Quick oats, uncooked
  • 3/4 cup 175 mL firmly packed brown sugar
  • 1/2 cup 125 mL Robin Hood Original All Purpose Flour, divided + 3 tbsp (45 mL)
  • 1/2 cup 125 mL Robin Hood All Purpose Whole Wheat Flour
  • 1/2 tsp 2 mL baking soda
  • 1/4 tsp 1 mL ground cinnamon
  • 1 1/3 cup 325 mL milk chocolate chips
  • 1/2 cup 125 mL chopped walnuts
  • 12.5 oz 350 g Smucker’s® Caramel Ice Cream Topping


  1. Heat oven to 350°F (180ºC). Grease a 9" (2 L) square baking pan and line with parchment paper, so paper extends up sides to form “handles” (for easy removal); set aside.
  2. Combine shortening, oatmeal, sugar, 1/2 cup (125 mL) of all purpose flour, whole wheat flour, baking soda and cinnamon in large bowl. With an electric mixer at low speed, blend until crumbs form. Reserve 1/2 cup (125 mL) for topping. Press remaining crumbs into prepared pan.
  3. Bake for 10 minutes. Remove from oven.
  4. Sprinkle chocolate chips and nuts over crust. Stir together caramel topping and 3 tbsp (45 mL) of flour until well blended. Drizzle over chocolate chips and nuts. Top with reserved 1/2 cup (125 mL) of crumbs.
  5. Return to oven. Bake for 20 to 25 minutes or until golden brown. While still warm, run a knife around the outside edge of pan. Refrigerate until cold. To remove from pan, lift whole pan of bars, using parchment handles. Cut into squares with a sharp knife.