Chocolate Carmelita Bars

"Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie – if you can spot them before they're gone!"
 
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photo by Crisco Recipes photo by Crisco Recipes
photo by Crisco Recipes
Ready In:
1hr 4mins
Ingredients:
11
Yields:
3 dozen bars
Serves:
36
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ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 34 cups oats (quick or old fashioned, uncooked)
  • 1 34 cups flour, divided
  • 34 cup firmly packed light brown sugar
  • 34 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 tablespoon water
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • 1 cup chopped pecans or 1 cup chopped walnuts
  • 1 cup semi-sweet chocolate chips (6 oz. pkg.)
  • 1 cup Smucker's® Caramel Sundae Syrups Ice Cream Topping
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directions

  • HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
  • COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
  • BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
  • SPRINKLE with nuts and chocolate chips.
  • COMBINE caramel topping and remaining 1⁄4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 1⁄4 inch of pan edges. Sprinkle with reserved oat mixture.
  • RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
  • CUT into bars about 2 x 1 1/2 inches.

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