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    Oatmeal Carmelitas


    Source of Recipe


    Pillsburgy

    List of Ingredients




    Base

    2 cups Pillsbury BEST® All Purpose or All Purpose Unbleached Flour
    2 cups quick-cooking oats
    1 1/2 cups packed brown sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 1/4 cups butter, softened

    FILLING
    1 (12.25-oz.) jar (1 cup) Smucker's® Caramel Ice Cream Topping
    3 tablespoons Pillsbury BEST® All Purpose or All Purpose Unbleached Flour
    1 cup (6 oz.) semisweet chocolate chips
    1/2 cup chopped nuts


    Recipe






    1. Heat oven to 350°F. Grease 13x9-inch pan with shortening, or spray with CRISCO® Original No-Stick Cooking Spray. In large bowl, beat base ingredients with electric mixer on low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of pan.

    2. Bake 10 minutes. Meanwhile, in small bowl, stir together caramel topping and 3 tablespoons flour.

    3. Sprinkle chocolate chips and nuts over partially baked base. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

    4. Bake 18 to 22 minutes longer or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 to 2 hours or until filling is set. For bars, cut into 6 rows by 6 rows. Store in tightly covered container.



    Yield:
    36 bars

 

 

 

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