Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Carmelita cookies




Source of Recipe


Mercyteapot


List of Ingredients




36 Light caramels
5 tb Evaporated milk
1 c Flour
1 c Rolled oats
3/4 c Brown sugar
1/2 ts Soda
1/4 ts Salt
3/4 c Melted butter
6 oz Chocolate chips
3/4 c Chopped pecans

Recipe



Preheat oven to 350°F.

In a small saucepan, heat caramels and evaporated milk until mixture is smooth and creamy. Remove from heat and set aside.

In a mixing bowl, combine flour, oats, brown sugar, soda, salt and butter. Press half of the mixture into a greased 8X12 baking pan. Bake 10 minutes.

Sprinkle chocolate chips and pecans over cooked oatmeal mixture. Cover with caramel mixture. Top with remaining oatmeal mixture. Return pan to oven and bake an additional 15 minutes.

Cool in refrigerator for 2 hours before cutting. Cut into bars and store in refrigerator or at room temperature. Yield 4 dozen 1½ inch bars.