• Preparation Time 20 minutes
  • Baking Time 35 minutes
  • Makes 25 1” (2.5 cm) squares
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3/4 cup Robin Hood® Original All Purpose Flour
  • 1/2 cup Robin Hood Oats
  • 1/3 cup packed brown sugar
  • 1/2 tsp. baking soda
  • 1/3 cup butter, melted
  • 1 cup Smucker’s® Sundae Syrup™ Caramel Flavoured Syrup
  • 1/4 cup Robin Hood Original All Purpose Flour
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup chopped pecans

Serving Size: 25 1” (2.5 cm) squares


Serving Size: 25 1” (2.5 cm) squares

  • Preheat oven to 350ºF (180ºC). Grease and line a 9” (2.5 L) square baking dish with parchment paper, overlapping 2 sides for easy removal.
  • Combine 3/4 cup (175 mL) flour, oats, brown sugar and baking soda; stir well to blend. Add melted butter; mix well.
  • Press evenly into prepared baking dish.
  • Bake in preheated oven for 10 minutes. Set aside.
  • Combine caramel flavoured syrup and flour until thoroughly blended.
  • Sprinkle chocolate chips and chopped pecans over crust. Drizzle caramel mixture evenly over top.
  • Bake in preheated oven for 20 to 25 minutes longer or until bubbly and browned. Cool and cut into 1” (2.5 cm) squares.


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