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Chocolate Carmelita Bars

By: Crisco Baking Sticks®

"No one can resist these crunchy oat bars, topped with chocolate chips, chopped nuts, and creamy caramel syrup."

Rate/Review | Read Reviews (1)

Prep Time:
30 Min

Cook Time:
34 Min

Ready In:
1 Hr 4 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 dozen cookies

Ingredients

Crisco® Original No-Stick Cooking Spray
1 3/4 cups oats (quick or old fashioned, uncooked)
1 3/4 cups Pillsbury BEST® All Purpose Flour, divided
3/4 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Shortening or Crisco® Butter Flavor All-Vegetable Shortening Sticks*
1 tablespoon water
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans or walnuts
1 cup semi-sweet chocolate chips
1 cup Smucker's® Caramel Sundae Syrups Ice Cream Topping

Directions

Heat oven to 350 degrees 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.