Oatmeal Carmelitas

• Vegetarian

• Breakfast Foods

  • 2 cups Rolled oats, quick-cooking

• Baking & Spices

  • 1 tsp Baking soda
  • 2 3/16 cups Best all purpose or unbleached flour
  • 1 1/2 cups Brown sugar, firmly packed
  • 1 (12.5-oz. jar Caramel ice cream topping
  • 1 (6-oz. pkg. Chocolate chips, semisweet
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Nuts

• Dairy

  • 1 1/4 cups Margarine or butter

Found on pillsbury.com

Description

Ingredients

• 2 cups Pillsbury BEST® All Purpose or Unbleached Flour
• 2 cups quick-cooking rolled oats
• 1 1/2 cups firmly packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine or butter, softened
• 1 (12.5-oz.) jar (1 cup) caramel ice cream topping
• 3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
• 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
• 1/2 cup chopped nuts

Directions

• 1 Heat oven to 350°F. Grease 13x9-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 Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; 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.

Nutrition