Post by Loupy on Oct 6, 2010 19:29:36 GMT -7
Chocolate Carmelita Bars
PREP TIME: 30 min
COOK TIME: 34 min
YIELD: 3 dozen bars
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 3/4 stick Crisco® Butter Shortening Sticks
• 1 tablespoon water
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped pecans or walnuts
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 1 cup Smucker's® Caramel Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 350°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.
PREP TIME: 30 min
COOK TIME: 34 min
YIELD: 3 dozen bars
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 3/4 stick Crisco® Butter Shortening Sticks
• 1 tablespoon water
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped pecans or walnuts
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 1 cup Smucker's® Caramel Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 350°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.
