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Oatmeal Caramelitas

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"Cookbook Roulette 26: Jamestown Missouri Sesquicentennial Cookbook 1997 contributed by Janet Reimler"

Serves | Prep Time | Cook Time

Why I Love This Recipe

This was good, but maybe a little too sweet. I thought it would make a good cookie bar, but it was a little too crumbly.

Ingredients You'll Need

1 (14 oz.) package candy caramels
1/2 cup evaporated milk
1 cup flour
1 cup oatmeal
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup melted butter
1 cup chocolate chips
1 cup pecans


Preheat the oven to 350°F.

In a heavy saucepan, melt the candy caramels with evaporated milk.

In a mixing bowl, combine flour, oatmeal, brown sugar, baking soda, salt, and melted butter.

Press 3/4 of the crumb mixture into a 9x13 inch pan and bake for 10 minutes.

Remove the pan from the oven and sprinkle chocolate chips and pecans over the baked crust.

Carefully spread the melted caramel mixture over the chocolate chips and pecans.

Sprinkle the remaining crumb mixture on top.

Bake for an additional 15 to 20 minutes.

Allow the Oatmeal Caramelitas to cool, then cut into bars.

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