Oatmeal Carmelitas

Name: Oatmeal Carmelitas
Yield: 48 bars
Ingredients: 50 light candy caramels; 1/2 c evaporated milk; 2 c all purpose flour; 2 c quick-cooking oats; 1 1/2 c (firmly packed) brown sugar; 1 tsp soda; 1/2 tsp salt; 1 c butter, melted; 1 c semisweet chocolate pieces; 1 c chopped pecans

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By Billie Neal
@WildExpectation

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and really like or are unusual due to ingredients or possibly due to the number of recipes with the same name but are different in some way. I hope you enjoy.
I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook

Rating:

★★★★★ 1 vote5

Serves:

48 bars

Ingredients

50

light candy caramels
1/2 c

evaporated milk
2 c

all purpose flour
2 c

quick-cooking oats
1 1/2 c

(firmly packed) brown sugar
1 tsp

soda
1/2 tsp

salt
1 c

butter, melted
1 c

semisweet chocolate pieces
1 c

chopped pecans
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How to Make Oatmeal Carmelitas

Step-by-Step

Preheat oven to 350 degrees.
Melt caramels in milk in heavy saucepan; cool slightly and set aside.
Combine remaining ingredients except chocolate pieces and pecans in large mixing bowl.
Press half the crumbs into bottom of greased 13 x 9-inch pan.
Bake 10 minutes. Remove from oven.
Sprinkle with chocolate pieces and pecans.
Spread carefully with caramel mixture; sprinkle with remaining crumb mixture.
Bake 15 to 20 minutes longer or until golden brown.
Chill 1 to 2 hours; cut into bars.

Mrs. Ruby Bateman, Pres.
Bethel II Church of God LWBW
Bethel, North Carolina