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Oatmeal Carmelitas


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

CRUST
• 2 cups All Purpose Flour
• 2 cups quick-cooking rolled oats
• 1 1/2 cups firmly packed light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups butter or margarine, softened

FILLING
• 1 jar Caramel Spoonable Ice Cream Topping
• 3 tablespoons All Purpose Flour
• 1 package (6-oz.) (1 cup) semi-sweet chocolate chips
• 1/2 cup chopped nuts


Directions:


1. 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.


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


3. Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts.


Drizzle evenly with caramel mixture.


Sprinkle with reserved crumb mixture.


4. 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.


Pairs Well With


Notes

This is a favorite recipe of mine and since I have moved; I haven't found my Pillsbury Bake-off cookbook that it is in. Thanks for posting it.

Shirley in IN

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