Oatmeal Carmelita Bars Recipes

OATMEAL CARMELITAS

Steps:

• 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.
• 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.

OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
• Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

OATMEAL CARMELITAS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease a 13-inch x 9-inch pan and set aside.
• In a large bowl, combine the flour, oats, brown sugar, soda and salt and blend with a spoon until mixed. Add the melted butter and mix until crumbly. Reserve half of the crumb mixture (about 3 cups) for the topping. Press the remaining crumb mixture in the bottom of the prepared pan.
• In a small bowl, combine the caramels and cream. Heat in the microwave oven for 3 to 4 minutes on 50% power, stirring twice during cooking, until the caramels are melted and the mixture is smooth.
• Sprinkle the chocolate chips and pecans over the crust in the pan. Drizzle evenly with the melted caramel mixture and sprinkle with the reserved crumb mixture evenly to coat.
• Bake the bars for 18 to 25 minutes or until light golden brown and bubbling around the edges.
• Cool the bars for 1 to 2 hours on a wire rack or until completely cooled. Cut into bars, then store covered with foil at room temperature.
• Enjoy!

OATMEAL CARMELITAS

Steps:

• Heat oven to 350*.
• Grease 13x9 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb mixture, about 3 cups, in bottom of greased pan.
• Reserve remaining crumb mixture for topping.
• Bake at 350* for 10 minutes.
• Meanwhile, in small bowl combine caramel topping and 3 tbls.
• flour; set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven and bake an additional 18 to 22 minutes or until golden brown.
• Cool completely.
• Refrigerate 1 to 2 hours or until filling is set.
• Cut into bars.
• Enjoy!

OATMEAL CARMELITAS

Steps:

• Preheat oven to 350*F (175*C).
• Grease bottom and sides of a 13 x 9 x 2-inch baking pan.
• Combine 2 cups flour, oats, brown sugar, baking soda, salt and butter in a large bowl.
• Firmly press half the mixture into the bottom of baking dish; reserve remaining half for the top.
• Bake for 10 minutes.
• Sprinkle the chocolate chips and walnuts over the crust.
• Mix the caramel topping with the 6 tablespoons flour, mixing well.
• Drizzle caramel mixture over the chocolate chips and nuts.
• Sprinkle the remaining oat mixture evenly over the caramel.
• Bake for an additional 20 to 22 minutes.
• Cool completely before cutting into bars.

OATMEAL CARMELITA BARS

Steps:

• 1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking dish; set aside. 2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. 3. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine. 4. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven. 5. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven. 6. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer. 7. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish. 8. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes. 9. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.

CARAMELITAS

Steps:

• In a large bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter and mix well. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. , Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars.