- Crisco® Original No-Stick Cooking Spray
- 3/4 cup Crisco® Butter Shortening or Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 1 1/2 cups quick oats, uncooked
- 3/4 cup firmly packed brown sugar
- 1/2 cup Pillsbury BEST® All Purpose Flour
- 1/2 cup Pillsbury BEST® Whole Wheat Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 1/3 cups milk chocolate chips
- 1/2 cup chopped walnuts
- 1 (12.5 ounce) jar Smucker's® Caramel Spoonable Ice Cream Topping
- 3 tablespoons Pillsbury BEST® All Purpose Flour
- Heat oven to 350 degrees 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.