Oatmeal Carmelita Recipe
Ingredients
| 32 light-colored candy caramels | ||
| Light cream | 5 Tablespoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Quick cooking oats | 1 Cup (16 tbs), rolled | |
| Brown sugar | 3/4 Cup (16 tbs), firmly packed | |
| Butter/Margarine | 3/4 Cup (16 tbs), melted | |
| Salt | 1/2 Teaspoon | |
| Soda | 1/2 Teaspoon | |
| Chocolate Chips | 3/4 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
Combine caramels and cream in top of double boiler - stir until blended.
Cool slightly.
Combine flour, rolled oats, salt, soda and butter.
Press half into a 11x7 pan.
Bake 10 minutes at 350°.
Remove from oven and sprinkle chips and pecans on top cover with caramel mixture, then remaining crumbs.
Bake about 20 minutes, or until golden brown.
Chill at least 1 hour before cutting.
Cool slightly.
Combine flour, rolled oats, salt, soda and butter.
Press half into a 11x7 pan.
Bake 10 minutes at 350°.
Remove from oven and sprinkle chips and pecans on top cover with caramel mixture, then remaining crumbs.
Bake about 20 minutes, or until golden brown.
Chill at least 1 hour before cutting.
Chef
