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Oatmeal Carmelitas




Source of Recipe


Pillsbury Classic Cookbook #219, May 1999


Recipe Introduction


Serving Size: 36


List of Ingredients




CRUST:
2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter or margarine, softened

FILLING:
1 cup caramel ice cream topping
3 tbsp. all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts

Recipe



Heat oven to 350ºF. Grease 13x9-in. pan.

Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350ºF. for 10 minutes.

Meanwhile, in small bowl, combine caramel topping and 3 tbsp. flour; blend well.

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18 to 22 minutes or until golden brown.

Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.



NOTES : To keep these bars soft and delicious, store them in a tightly covered container.