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Oatmeal Carmelitas
Oatmeal Carmelitas
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A chewy chocolate filling rests on an oatmeal-brown sugar crust in these winning bars.
Prep Time:
30 Min
Total Time:
2 Hr 55 Min
Makes:
36 bars
Erlyce Larson
Kennedy
,
MN
Bake-Off® Contest 18, 1967
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RECIPE
TIPS
REVIEWS (
16
)
NUTRITIONAL INFO
INGREDIENTS
Crust
2
cups Pillsbury BEST® All Purpose or Unbleached Flour
2
cups quick-cooking rolled oats
1 1/2
cups firmly packed brown sugar
1
teaspoon baking soda
1/2
teaspoon salt
1 1/4
cups margarine or butter, softened
Filling
1
(12.5-oz.) jar (1 cup) caramel ice cream topping
3
tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1
(6-oz.) pkg. (1 cup) semisweet 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.
High Altitude (3500-6500 ft)
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High Altitude (3500-6500 ft)
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