Oatmeal Carmelitas Recipes

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 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently. Remove from heat.
• Mix next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
• Bake 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.

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 CARMELITAS

Steps:

• Stir together first 5 ingredients in a large mixing bowl.
• Add butter, stirring until mixture is crumbly.
• Reserve half of mixture (about 2 3/4 cups).
• Press remaining half of mixture into bottom of a lightly greased 13- x 9-inch pan.
• Sprinkle evenly with chocolate morsels, and, if desired, pecans.
• Microwave caramels and half-and-half in a microwave-safe bowl at MEDIUM (50% power) 3 minutes.
• Stir and microwave at MEDIUM 1 to 3 more minutes or until mixture is smooth.
• Let stand 1 minute.
• Pour evenly over chocolate morsels.
• Sprinkle evenly with reserved crumb mixture.
• Bake at 350° for 30 minutes or until light golden brown.
• Cool in pan on a wire rack.
• Cut into bars.

OATMEAL CHOCOLATE CARMELITAS

Steps:

• In large mixing bowl, combine all ingredients for crust; blend well with mixer to form crumbs.
• Press half of crumbs into bottom of 11x7-inch pan.
• Bake at 350 degrees for 10 minutes.
• Remove from oven; sprinkle with chocolate chips and pecans.
• Blend caramel topping and flour; spread over chocolate and pecans.
• Sprinkle with remaining crumb mixture.
• Bake 15-20 minutes longer or until golden brown.
• Chill 1-2 hours.
• Cut into 24 bars.