Chocolate Carmellitas Food

CARAMELITAS

Steps:

• In a large bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter and mix well. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. , Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars.

CHOCOLATE CARAMEL OAT BARS (CARMELITAS) RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F (175˚C).
• In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
• Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
• Pour about ½ of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other ½ of the oat mixture for later.
• Pour two cups (350 grams) of chocolate chips over the oat mixture and spread them out evenly. Save the ½ cup (85 grams) for the top.
• In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
• Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
• Pour the rest of the oat mixture over the caramel and spread out evenly.
• Add the other ½ cup of chocolate chips on top.
• Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
• Enjoy!

CHOCOLATE CARMELITA BARS

Steps:

• HEAT oven to 350 degrees F. Spray a 13 x 9-inch pan with no-stick cooking spray.
• COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
• BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
• SPRINKLE with nuts and chocolate chips.
• COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 14 inch of pan edges. Sprinkle with reserved oat mixture.
• RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
• CUT into bars about 2 x 1 1/2 inches.

OATMEAL CHOCOLATE CARMELITAS

Steps:

• In large mixing bowl, combine all ingredients for crust; blend well with mixer to form crumbs.
• Press half of crumbs into bottom of 11x7-inch pan.
• Bake at 350 degrees for 10 minutes.
• Remove from oven; sprinkle with chocolate chips and pecans.
• Blend caramel topping and flour; spread over chocolate and pecans.
• Sprinkle with remaining crumb mixture.
• Bake 15-20 minutes longer or until golden brown.
• Chill 1-2 hours.
• Cut into 24 bars.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently. Remove from heat.
• Mix next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
• Bake 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.

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!

CHOCOLATE CARMELITA BARS

Steps:

• HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
• COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
• BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
• SPRINKLE with nuts and chocolate chips.
• COMBINE caramel topping and remaining 1⁄4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 1⁄4 inch of pan edges. Sprinkle with reserved oat mixture.
• RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
• CUT into bars about 2 x 1 1/2 inches.

CHOCOLATE CARMELLITAS

Steps:

• Preheat oven to 350 degrees F (325 degrees for dark-coated metal pan). Position a rack in lower third of the oven. Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray. Or you can line the pan with aluminum foil.
• In a medium mixing bowl mix the brownie mix, oats, and melted butter with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan. Stir miniature chocolate chips into remaining mixture; set aside.
• In a medium saucepan set over low heat combine the caramels and the sweetened condensed milk, stirring until melted and smooth. Pour caramel mixture over prepared crust and sprinkle with reserved crumb mixture.
• Bake in preheated oven 28-30 minutes or until topping is firm to the touch. Transfer to a wire rack and cool completely. Cut into bars.