Tina's Oatmeal Carmelitas (David's Version)

David Kuhlmann

By
@David_Kuhlmann

WOW is all I can say about these wonderful bars. They are the kind of thing as soon as you taste it, you're going to finish the whole dish!

I'm serious, every time we make these they don't last two days, and we make two batches at a time.

I've posted this recipe exactly the way it was given to me, but I do like to add nuts to them in with the chocolate chips. My favorite nut for something like this is... Chopped Pecans! Hey I'm' a southern boy :-)

Where I grew up we were able to gather 5 gal buckets of pecans from the yards of several neighbors that had pecan trees.

Bon Appetite!


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Comments:

Serves:

1-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

CRUST

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

FILLING

1 jar(s)
(12.5 oz) caramel ice cream topping
3 Tbsp
all purpose flour
1 pkg
(6 oz) semisweet chocolate chips
1 pkg
chopped pecans small package 6 oz

Directions Step-By-Step

1
Preheat oven to 350. Grease 9x13 inch baking dish.
2
In a large bowl, combine all crust ingredients. Mix until crumbly.
3
Press 1/2 crumb mixture (about 3 cups) in bottom of baking dish. Bake at 350 for 10 minutes. Set rest of crumb mixture aside.
4
In a small bowl combine caramel topping, and 3 tablespoons of flour and blend well.

Remove partially baked crust from the oven. Sprinkle with chocolate chips and pecans.
5
Drizzle the caramel mixture evenly over the chocolate chips and pecans.

Sprinkle with the remaining crumb mixture.
6
Return to oven and bake an additional 20 minutes or until golden brown. Cool for 1 hour or until room temperature. Cut into bars and serve!

Bon Appetite!

The recipe that I was given says to refrigerate the bars after they are room temperature. If you do this they will be very hard and chewy. I don't agree with this!

About this Recipe