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Oatmeal Carmelitas
Oatmeal Carmelitas
Crust
2 cups all-purpose flour
2 cups quick-cooking oatmeal, uncooked
1-1/2 cups firmly packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1-3/4 cups margarine or butter, softened
Filling
1 12.5 ounce jar caramel ice cream topping (1 cup)
3 tablespoons all-purpose flour
1 6-ounce package semisweet chocolate chips (1 cups)
½ cup chopped nuts
Instructions
To make the crust:
Preheat oven to 350 degrees.
Grease a 9x13 inch pan.
Lightly spoon flour intomeasuring cup, level off.
In large bowl, combine the flour, oatmeal, brown sugar, baking soda, salt and margarine or butter.
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 for 10 minutes.
Meanwhile, prepare the filling.
To make the filling:
In small bowl, combine caramel topping and 3 tablespoons flour.
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 at least 1 hour at room temperature.
Refrigerate 1 to 2 hours or until filling is set.
Cut into bars.
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