Oatmeal Carmelitas

A chewy chocolate filling rests on an oatmeal-brown sugar crust in these winning bars.

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Servings 36

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( 67 ) Ratings

67 Ratings

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Bake-Off® Contest 18, 1967

Erlyce Larson

Kennedy, Minnesota

ingredients 10
Prep Time 30 min
Total Time 2 hr 55 min

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

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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.