Crisco Caramel Oatmeal Bars Recipes

Steps:

• Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
• Remove from oven and sprinkle on enough chocolate chips to cover.
• Then top with caramel mixture, then remaining oatmeal mixture.
• Bake another 15-18 minutes.
• Cool and cut.

Steps:

• Heat oven to 350*F.
• Spray bottom and sides of 9x9x2-inch pan with no-stick cooking spray; set aside.
• In the bowl of an electric mixer combine shortening, oats, sugar, all-purpose flour, whole wheat flour, baking soda and cinnamon.
• Mix at low speed until crumbs form.
• Reserve 1/2 cup for topping.
• Press remaining crumbs into prepared pan.
• Bake 10 minutes.
• Sprinkle chocolate chips and nuts over crust.
• In a medium bowl combine caramel topping and remaining 3 tablespoons all-purpose flour.
• Stir until well blended.
• Drizzle over chocolate chips and nuts.
• Sprinkle reserved 1/2 cup crumbs over caramel topping.
• Return to oven and bake 20 to 25 minutes or until golden brown.
• Run spatula around edge of pan before cooling.
• Cool completely in pan on wire rack.
• Cut into 1-1/2x1-1/2 inch squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Steps:

• HEAT oven to 350°F 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.