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.