Oatmeal Carmelita Recipe
Ingredients
| 32 light candy caramels | ||
| 5 tablespoons light cream or evaporated milk | ||
| All purpose flour | 1 Cup (16 tbs) | |
| 1 cup quick-cooking rolled oats | ||
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| Soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter | 3/4 Cup (16 tbs), melted | |
| Milk chocolate | 1 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
Melt caramels in cream in top of double boiler.
Cool slightly.
Combine all ingredients except chocolate pieces and pecans in large mixing bowl.
Press half of crumbs into bottom of 11x7-inch pan.
Bake at 350° for 10 minutes.
Remove from oven.
Sprinkle with chocolate pieces and pecans.
Spread carefully with caramel mixture.
Sprinkle with remaining crumb mixture.
Bake 15 to 20 minutes longer or until golden brown.
Chill 1 to 2 hours.
Cut into bars.
Cool slightly.
Combine all ingredients except chocolate pieces and pecans in large mixing bowl.
Press half of crumbs into bottom of 11x7-inch pan.
Bake at 350° for 10 minutes.
Remove from oven.
Sprinkle with chocolate pieces and pecans.
Spread carefully with caramel mixture.
Sprinkle with remaining crumb mixture.
Bake 15 to 20 minutes longer or until golden brown.
Chill 1 to 2 hours.
Cut into bars.
Chef
