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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
crisco® original no-stick cooking spray |
3/4 cup crisco® butter flavor all-vegetable shortening or 3/4 stick crisco® baking sticks butter flavor all-vegetable shortening |
1 1/2 cups quick oats, uncooked |
3/4 cup brown sugar, firmly packed |
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 walnuts, chopped |
1 (12 1/2 ounce) jar smucker's® caramel spoonable ice cream topping |
Directions:
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.
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