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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
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Recipe courtesy recipezaar and . Ingredients:
3/4 cup shortening (crisco butter or 3/4 stick crisco butter shortening sticks) |
1 1/2 cups quick oats, uncooked |
3/4 cup brown sugar, firmly packed |
1/2 cup all-purpose flour, plus |
3 tablespoons flour |
1/2 cup 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 caramel ice cream topping, smuckers |
Directions:
1. HEAT oven to 350°F
2. Coat a 9 x 9 x 2-inch baking pan with no-stick cooking spray.
3. COMBINE shortening, oats, brown sugar, 1/2 cup all purpose flour, whole wheat flour, baking soda and cinnamon in large bowl.
4. With an electric mixer at low speed, blend until mixture resembles coarse crumbs.
5. Reserve 1/2 cup for topping. Press remaining crumbs into prepared pan.
6. BAKE 10 minutes. Remove from oven.
7. SPRINKLE chocolate chips and nuts over crust.
8. Stir together caramel topping and 3 tablespoons flour until well blended.
9. Drizzle over chocolate chips and nuts.
10. Top with reserved 1/2 cup crumbs.
11. RETURN to oven.
12. Bake an additional 20 to 25 minutes or until golden brown.
13. While still warm, run a knife around the outside edge of pan.
14. Cool completely on rack.
15. CUT into squares.
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