Cookie Recipes

Oatmeal Carmelitas

Prep time: 0030 Cook Time: 0030 Yield: 36 bars

Oatmeal Carmelitas

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Ingredients

  1. CRUST
  2. 2 cups Pillsbury BEST® All Purpose Flour
  3. 2 cups quick-cooking rolled oats
  4. 1 1/2 cups firmly packed light brown sugar
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 1/4 cups butter or margarine softened
  8. FILLING
  9. 1 jar Smucker's® Caramel Flavored Topping
  10. 3 tablespoons Pillsbury BEST® All Purpose Flour
  11. 1 (6 oz.) package (1 cup) semi-sweet chocolate chips
  12. 1/2 cup chopped nuts

Directions

  1. HEAT oven to 350°F. Grease a 13 x 9-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.
  2. COMBINE caramel topping and 3 tablespoons flour in small bowl; blend well.
  3. REMOVE partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture. Sprinkle with reserved crumb mixture.
  4. 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.
  5. High Altitude (above 3500 ft.):
  6. No change.
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