Thursday, March 20, 2008

Oatmeal Carmelitas

2 cups Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)
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 (I used butter)
1 (12.5-oz.) jar (1 cup) caramel ice cream topping
3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)
1 cup semisweet chocolate chips (I used 1/2 cup Milk chocolate and 1/2 cup semisweet chocolate chips)
1/2 cup chopped nuts (I usually use Walnuts but omitted nuts this time)
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 for 10 minutes or until light brown. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.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 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set.Cut into bars.
The Results:
I had less then 3/4 cup of caramel so they weren't as caramely as I would have liked. But they still turned out yummy. Now if I had a full cup of caramel they would have been awesome. Also I would bake them for 16 to 18 minutes. 19 minutes was just a little to long.
* I got the recipe from

No comments: