Oatmeal Carmelitas

Sarah D.

By
@SarahDe

This is an irresistible bar that joined our Christmas Cookie list a few years ago. Thanks to my mother introducing the family to this recipe, we adults have been busted for raiding the cookie refrigerator late at night while visiting over the holidays!
They are thick, crumbly soft texture, and the caramel and oatmeal make a perfect pair!
I like them best, right out of the fridge!


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Comments:

Serves:

8-10

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These little guys are cookie bars done right! The caramel and chocolate add gooeyness while the oatmeal makes for a light crunch. More, please!

Ingredients

BASE:

1 1/4 c
butter, softened
1 1/2 c
brown sugar, firmly packed
2 c
quick cooking oats
2 c
flour
1 tsp
baking soda

FILLING:

1 jar(s)
caramel ice cream topping (12.25 oz)
4 Tbsp
flour
1 c
semi-sweet chocolate chips
1/2 c
chopped walnuts or pecans

Directions Step-By-Step

1
Heat oven to 350 degrees. Grease a glass 13x9 pan with spray Crisco. In a large bowl,
beat the base ingredients with electric mixer on low speed until crumbly. Reserve
half of the crumb mixture (about 3 cups) for the topping. Press remaining crumb
mixture in the bottom of the pan. Bake 10 minutes.
2
Meanwhile, in a small bowl, stir together the carmel topping and 4 T of flour. Set aside.
3
After removing the base from the oven, sprinkle the chocolate chips and nuts over the partially baked base. Drizzle evenly with the caramel mixture. Sprinkle with reserved crumb mixture.
Bake 18-22 minutes longer or until golden brown.
4
Cool completely in the pan on a cooling rack about an hour. Refrigerate 2 hours or until filling is set. Cut into bars. Store in tightly covered container.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy