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Prep Time:
20 minutes

Cook Time:
30 to 35 minutes

Servings:
3 dozen squares

Prep Time:
20 minutes

Cook Time:
30 to 35 minutes

Servings:
3 dozen squares

Caramel Oatmeal Bars

INGREDIENTS

Caramel Oatmeal Bars

  • 3/4 C. (175 mL) Crisco® Golden All-Vegetable Shortening
  • 1 1/2 C. (375 mL) quick oats, uncooked
  • 3/4 C. (175 mL) firmly packed brown sugar
  • 1/2 C. (125 mL) all-purpose flour, divided + 3 Tbsp. (45 mL)
  • 1/2 C. (125 mL) all-purpose whole wheat flour
  • 1/2 tsp. (2 mL) baking soda
  • 1/4 tsp. (1 mL) ground ground Saigon cinnamon
  • 1 1/3 C. (325 mL) milk chocolate chips
  • 1/2 C. (125 mL) chopped walnuts
  • 12.5 oz (350 g) caramel syrup

DIRECTIONS

  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 C. (125 mL) of all purpose flour, whole wheat flour, baking soda and Ground Saigon Cinnamon in large bowl. With an electric mixer at low speed, blend until crumbs form. Reserve 1/2 C. (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 C. (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.