Oatmeal Carmelitas Food

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:

• 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.

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:

• Preheat oven to 350°F. Grease 9x13 pan with no stick cooking spray. In large bowl, mix flour, oatmeal, brown sugar, butter, baking soda and salt until crumbly. Reserve 3 cups for top. Press remaining crust into 9x13 pan. Bake 10 minutes.
• Meanwhile mix flour into caramel mixture. Sprinkle chocolate chips and nuts over partially baked crust. Drizzle evenly with caramel mixture and cover with remaining crumbs.
• Bake 18 - 22 minutes until golden brown. Cool completely in pan, 1 hour in refrigerator. Cut in 36 bars and store in air tight container.

BECKY'S OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
• Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

CHOCOLATE OATMEAL CARMELITAS

Steps:

• Preheat the oven to 350°F. Butter a 9x13-inch pan.
• In a large bowl, whisk the 3 cups of flour with the baking soda and salt. Add the butter, oats and brown sugar and use an electric mixer to combine. In a small bowl, mix the dulce de leche with another 3 tablespoons of flour.
• Pat half of the oat mixture into the baking pan. Bake for 15 minutes. Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture evenly into the pan. Cover with the remaining chocolate chips, pecans and dollops of dulce de leche.
• Bake for about 35 minutes, or until the edges are set. Let stand, uncovered at room temperature overnight. Cut the carmelitas into bars and serve.

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:

• 1. Heat oven to 350 degrees. Grease a glass 13x9 pan with spray Crisco.
• 2. In a large bowl, beat the base ingredients with electric mixer on low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for the topping.
• 3. Press the remaining crumb mixture in the bottom of the pan.
• 4. Bake 10 minutes.
• 5. Meanwhile, in a small bowl, stir together the caramel topping and 4 Tbsp of flour. Set aside.
• 6. After removing the base from the oven, sprinkle the chocolate chips and nuts over the partially baked base.
• 7. Drizzle evenly with the caramel mixture.
• 8. Sprinkle with reserved crumb mixture. Bake 18-22 minutes longer or until golden brown.
• 9. Cool completely in the pan on a cooling rack for about an hour. Refrigerate 2 hours or until filling is set. Cut into bars. Store in a tightly covered container.

OATMEAL CARMELITAS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease a 13-inch x 9-inch pan and set aside.
• In a large bowl, combine the flour, oats, brown sugar, soda and salt and blend with a spoon until mixed. Add the melted butter and mix until crumbly. Reserve half of the crumb mixture (about 3 cups) for the topping. Press the remaining crumb mixture in the bottom of the prepared pan.
• In a small bowl, combine the caramels and cream. Heat in the microwave oven for 3 to 4 minutes on 50% power, stirring twice during cooking, until the caramels are melted and the mixture is smooth.
• Sprinkle the chocolate chips and pecans over the crust in the pan. Drizzle evenly with the melted caramel mixture and sprinkle with the reserved crumb mixture evenly to coat.
• Bake the bars for 18 to 25 minutes or until light golden brown and bubbling around the edges.
• Cool the bars for 1 to 2 hours on a wire rack or until completely cooled. Cut into bars, then store covered with foil at room temperature.
• Enjoy!

OATMEAL CARMELITAS

Steps:

• Preheat oven to 350*F (175*C).
• Grease bottom and sides of a 13 x 9 x 2-inch baking pan.
• Combine 2 cups flour, oats, brown sugar, baking soda, salt and butter in a large bowl.
• Firmly press half the mixture into the bottom of baking dish; reserve remaining half for the top.
• Bake for 10 minutes.
• Sprinkle the chocolate chips and walnuts over the crust.
• Mix the caramel topping with the 6 tablespoons flour, mixing well.
• Drizzle caramel mixture over the chocolate chips and nuts.
• Sprinkle the remaining oat mixture evenly over the caramel.
• Bake for an additional 20 to 22 minutes.
• Cool completely before cutting into bars.