• 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.

Nutritional Information

Amount Per Serving  Calories: 157 | Total Fat: 7.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Carmelita Bars Servings Per Recipe: 36 Amount Per Serving Calories: 157

  • Total Fat: 7.9g
  • Cholesterol: 0mg
  • Sodium: 60mg
  • Total Carbs: 20.3g
  •     Dietary Fiber: 1g
  • Protein: 1.9g