Tuesday, December 6, 2011

Oatmeal Carmelitas (Jannie)


Crust:
2 cups flour                                                 
2 cups quick-cooking rolled oats                   
1 ½ cup brown sugar                                    
1 tsp. baking soda
½ tsp. salt
1 ¼ cups butter

Filling:
5 oz. pk. (1 cup) semi-sweet chocolate chips
½ cup chopped nuts
12 oz. jar (1 cup) caramel ice cream topping
3 TBS. flour

Heat oven to 350°.  Grease 9x13 pan. In large bowl, combine crust ingredients at low speed until crumbly.  Press half of crumb mixture, about 3 cups, into bottom of prepared pan.  Reserve remaining crumb mixture for topping.  Bake at 350° for 10 minutes.  Sprinkle warm base with chocolate chips and nuts.  Combine caramel topping and 3 TBS. flour; drizzle evenly over chocolate chips and nuts.  Sprinkle with reserved crumbs. Bake an additional 18 - 22 minutes or until golden brown.  Cool completely.  Refrigerate 1 to 2 hours; cut into bars.

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