Oatmeal Carmelitas

When the mood to bake struck me the other day, I wandered over to Blonde Ambition in the Kitchen knowing she would have something yummy for me to make. I was looking for something caramely when I found these bars, originally from Pillsbury.

I only made 1/2 of a batch and it is a good thing! These hit the spot with their rich buttery crust, gooey caramel center and just the right amount of chocolate.

Oatmeal Carmelitas

• Crust:
• 2 cups Pillsbury BEST® All Purpose or Unbleached Flour (I used King Arthur)
• 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 (Butter)
• 1 (12.5-oz.) jar (1 cup) caramel ice cream topping
• 1 cup semisweet chocolate chips
• 3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
• 1/2 cup chopped nuts (I did not use)

Heat oven to 350°F. Grease 13×9-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. I made 1/2 recipe and baked in an 8×8 pan, baking time stayed the same in this step.
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. I baked for about 15 minutes in this step.
Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.