- 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
- 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.