Butterscotch Oatmeal Carmelitas Food

OATMEAL CARMELITAS

Steps:

• Heat oven to 350*.
• Grease 13x9 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb mixture, about 3 cups, in bottom of greased pan.
• Reserve remaining crumb mixture for topping.
• Bake at 350* for 10 minutes.
• Meanwhile, in small bowl combine caramel topping and 3 tbls.
• flour; set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven and bake an additional 18 to 22 minutes or until golden brown.
• Cool completely.
• Refrigerate 1 to 2 hours or until filling is set.
• Cut into bars.
• Enjoy!

OATMEAL CARMELITAS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
• Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
• Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
• Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

BUTTERSCOTCH OATMEAL CARMELITAS

Steps:

• Mix all ingredients except chocolate chips and caramel sauce. Pat 1/2 or 3/4 in a 9 x 13 pan.
• Bake at 350 degrees about 10 minutes.
• Spread jar of butterscotch caramel fudge sauce on base, Sprinkle with chocolate chips, them top with remaining dough, crumbled.
• Bake at 350 degrees for about 20 minutes.
• Chill and cut into bars.

BUTTERSCOTCH OATMEAL

Steps:

• In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour, salt, and baking soda in a bowl.
• Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
• Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.