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Oatmeal Carmelitas:
CRUST:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups margarine or butter, softened
FILLING:
1 (12.5-oz.) jar (1 cup) caramel ice cream topping
3 tablespoons all-purpose flour
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts
Heat oven to 350. Grease 13x0-inch pan. In large bowl, blend all crust ingredients at low speed until crumbly. Press half of crumb mixute, 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 tablespoons flour. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Bake at 350 for and additional 18 to 22 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours until filling is set. Cut into bars.
CRUST:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups margarine or butter, softened
FILLING:
1 (12.5-oz.) jar (1 cup) caramel ice cream topping
3 tablespoons all-purpose flour
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts
Heat oven to 350. Grease 13x0-inch pan. In large bowl, blend all crust ingredients at low speed until crumbly. Press half of crumb mixute, 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 tablespoons flour. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Bake at 350 for and additional 18 to 22 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours until filling is set. Cut into bars.