Thursday, April 1, 2010

Oatmeal Carmelitas


These rich, chewy bars were in the 1967 Pillsbury Bake-Off. They have become one of the most requested recipes ever according to Pillsbury. It takes just one bite to see why this is true. They are addictive. I suggest you make them the day before a large family gathering. These yummy bars need to be shared, they also freeze quite well.



Oatmeal Carmelitas
Crust
2 cups flour
2 cups quick cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups softened butter
Filling
1 12.5 oz. jar caramel ice cream topping
3 tablespoons flour
1 cup (6 ounces) semi-sweet chocolate chips, I chop up a Ghirardelli Semi-Sweet Baking Bar
1/2 cup chopped nuts

Heat oven to 350 degrees. Spray a 9x13 inch baking pan--I use stoneware. Blend all crust ingredients at low speed until crumbly. Press 2/3 of the crumb mixture in the bottom of sprayed pan. Reserve remaining crumb mixture for topping. Bake for 10 minutes. Meanwhile combine caramel
 topping and 3 tablespoons flour. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle caramel mixture evenly over top; sprinkle with reserved crumb mixture. Press down gently.
 Return to 350 degree oven and bake for an additional 18-22 minutes or until golden. Cool completely.
Refrigerate 1-2 hours until filling is set. Cut into squares and share.

5 comments:

jillbert said...

These are really good! I have this recipe from my grandma and made them for my family for Christmas this year. I didn't know it was a Pillsbury Bake-Off recipe though - thanks for the info!

Amber said...

I have a jar of caramel ice cream topping that needs to be used. Maybe I'll give these a try!

Liz said...

Oh MAN, these sound awesome! They're going in the to-bake file for sure.

Lynnylu said...

Wow, do this look decadent! I, also have a jar of caramel topping that would be perfect for these goodies.

Leslie said...

These look terrific! Thanks for sharing your recipe!