Prep Time 30m
Cook Time 18m
Ready Time 95m
Yield 4 dozen

  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups quick rolled oats
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips, divided
  • 40 caramels, unwrapped
  • 3 tablespoons water, divided
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Combine granulated sugar, brown sugar, shortening, butter, eggs, baking soda, cinnamon, vanilla, baking powder and salt in bowl of electric mixer; beat at medium speed until well blended. Add oats and flour gradually at low speed. Press half of dough into ungreased 13 x 9-inch pan. Sprinkle with 1 cup chocolate chips.
  • Step 3Combine caramels and 1 tablespoon water in microwave-safe bowl. Microwave on MEDIUM (50% power) 4 minutes or until caramels have melted. Stir occasionally. Drizzle half of mixture over chips. Crumble remaining oatmeal mixture over top. Press flat.
  • Step 4Bake 15 to 18 minutes or until lightly browned.
  • Step 5Stir 1 tablespoon water into remaining caramel mixture. Reheat in microwave on MEDIUM 1 minute. Stir in remaining 1 cup chocolate chips until melted and mixture is well blended. Reheat if necessary. Stir in remaining 1 tablespoon water. Spread over hot baked surface. Cool. Cut into bars.
  • TipInstead of using microwave, caramels can be melted in a small saucepan on the stove over very low heat, stirring occasionally.
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