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    Oatmeal Carmelitas

    Source of Recipe


    List of Ingredients


    2 cups Pillsbury BESTŪ All Purpose or Unbleached Flour

    2 cups quick-cooking rolled oats

    1 1/2cups firmly packed brown sugar

    1 teaspoon baking soda

    1/2 teaspoon salt

    1 1/4 cups margarine or butter, softened


    1 (12.5-oz.) jar (1 cup) caramel ice cream topping

    3 tablespoons All Purpose or Unbleached Flour

    1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

    1/2 cup chopped nuts


    Heat oven to 350°F. Grease 13x9-inch 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 350°F. for 10 minutes.

    Meanwhile, in small bowl, combine caramel topping and 3 tablespoons 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.




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