Oatmeal Carmelita Recipe
Ingredients
8 ounces light candy caramels
5 Tbs. light cream or evaporated milk
1 cup Pillsbury's Best All Purpose or Unbleached Flour
1 cup quick-cooking rolled oats
3/4 cup firmly packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup margarine or butter, melted
1 6-ounce package milk chocolate or semi-sweet chocolate chips
1/2 cup chopped pecans
Directions
Melt caramels in cream in top of double boiler.
Cool slightly.
Set aside.
Heat oven to 350°F.
Lightly spoon flour into measuring cup; level off.
In a large bowl, combine flour and remaining ingredients except chocolate chips and pecans.
Press half of crumbs in bottom of ungreased 11 x 7- or inch square pan.
Bake at 350°F. for 10 minutes.
Remove from oven.
Sprinkle with chocolate chips and pecans.
Spread carefully with caramel mixture.
Sprinkle with remaining crumb mixture.
Bake for 15 to 20 minutes longer, until golden brown.
Chill 1 to 2 hours.
Cut into bars.
Cool slightly.
Set aside.
Heat oven to 350°F.
Lightly spoon flour into measuring cup; level off.
In a large bowl, combine flour and remaining ingredients except chocolate chips and pecans.
Press half of crumbs in bottom of ungreased 11 x 7- or inch square pan.
Bake at 350°F. for 10 minutes.
Remove from oven.
Sprinkle with chocolate chips and pecans.
Spread carefully with caramel mixture.
Sprinkle with remaining crumb mixture.
Bake for 15 to 20 minutes longer, until golden brown.
Chill 1 to 2 hours.
Cut into bars.
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