 |
Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 36 |
|
Oatmeal Carmelitas Are Bar Cookies and Super Yummy!!! _________________ Note: I Doubled My Batch and Cooked Them In A (9x15) Casserole Pan So They Would Be Thicker and I Added 8 Minutes to the Cooking Time! (30 Minutes Total Cooking Time) Ingredients:
crust |
2 cups pillsbury best all purpose flour or all purpose unbleached flour |
2 cups quick-cooking oats |
1 1/2 cups packed domino or c&h brown sugar |
1 1/4 cups land o lakes butter, softened |
1 teaspoon baking soda |
1/2 teaspoon salt |
filling |
1 jar (12.25 oz.) smucker's caramel ice cream topping (1 cup) |
3 tablespoons pillsbury best all purpose flour or all purpose unbleached flour |
1 cup semisweet chocolate chips (6 oz.) |
1/2 cup fisher chef's naturals chopped nuts (opt.) |
Directions:
1. Heat oven to 350 F. Grease 13x9-inch pan with shortening, or spray with CRISCO Original No-Stick Cooking Spray. In large bowl, beat base ingredients with electric mixer on low speed until crumbly. Reserve half of mixture (about 3 cups) for topping. Press remaining mixture in bottom of pan.
2. Bake 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour.
3. Sprinkle chocolate chips and nuts over partially baked base. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
4. Bake 18 to 22 minutes or until golden brown. Cool completely in pan, about 1 hour. Refrigerate 1 hour or until filling is set. Cut into 6 rows by 6 rows. Store in tightly covered container.
|
|