Caramel Oatmeal Bars - cooking recipe

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

Preparation

HEAT oven to 350\u00b0F Coat a 9 x 9-inch baking pan with no-stick cooking spray.
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.
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.
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.