Light Low Fat Oatmeal Carmelitas Half Whole Wheat Recipes

Steps:

• Heat oven to 350*.
• Grease 13x9 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb mixture, 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 tbls.
• flour; set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven and bake an additional 18 to 22 minutes or until golden brown.
• Cool completely.
• Refrigerate 1 to 2 hours or until filling is set.
• Cut into bars.
• Enjoy!

Steps:

• Preheat oven to 350*F (175*C).
• Grease bottom and sides of a 13 x 9 x 2-inch baking pan.
• Combine 2 cups flour, oats, brown sugar, baking soda, salt and butter in a large bowl.
• Firmly press half the mixture into the bottom of baking dish; reserve remaining half for the top.
• Bake for 10 minutes.
• Sprinkle the chocolate chips and walnuts over the crust.
• Mix the caramel topping with the 6 tablespoons flour, mixing well.
• Drizzle caramel mixture over the chocolate chips and nuts.
• Sprinkle the remaining oat mixture evenly over the caramel.
• Bake for an additional 20 to 22 minutes.
• Cool completely before cutting into bars.

Steps:

• Heat oven to 350F, and grease 8x8 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb mixture into the bottom of the greased pan, reserving the remaining crumb mixture for topping.
• Bake at 350F for 10 minutes.
• In the meantime, in smaller bowl combine caramel topping and 5 teaspoons flour then set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Pour caramel mixture evenly over chocolate and nuts, then sprinkle overtop with reserved crumb mixture.
• Put back in oven and bake an additional 18 to 22 minutes or until golden brown.
• Refrigerate 1 1/2-2 hours or until filling is set, and serve at room temperature.

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

Steps:

• Mix all ingredients except chocolate chips and caramel sauce. Pat 1/2 or 3/4 in a 9 x 13 pan.
• Bake at 350 degrees about 10 minutes.
• Spread jar of butterscotch caramel fudge sauce on base, Sprinkle with chocolate chips, them top with remaining dough, crumbled.
• Bake at 350 degrees for about 20 minutes.
• Chill and cut into bars.

Steps:

• Stir together first 5 ingredients in a large mixing bowl.
• Add butter, stirring until mixture is crumbly.
• Reserve half of mixture (about 2 3/4 cups).
• Press remaining half of mixture into bottom of a lightly greased 13- x 9-inch pan.
• Sprinkle evenly with chocolate morsels, and, if desired, pecans.
• Microwave caramels and half-and-half in a microwave-safe bowl at MEDIUM (50% power) 3 minutes.
• Stir and microwave at MEDIUM 1 to 3 more minutes or until mixture is smooth.
• Let stand 1 minute.
• Pour evenly over chocolate morsels.
• Sprinkle evenly with reserved crumb mixture.
• Bake at 350° for 30 minutes or until light golden brown.
• Cool in pan on a wire rack.
• Cut into bars.

Steps:

• In large mixing bowl, combine all ingredients for crust; blend well with mixer to form crumbs.
• Press half of crumbs into bottom of 11x7-inch pan.
• Bake at 350 degrees for 10 minutes.
• Remove from oven; sprinkle with chocolate chips and pecans.
• Blend caramel topping and flour; spread over chocolate and pecans.
• Sprinkle with remaining crumb mixture.
• Bake 15-20 minutes longer or until golden brown.
• Chill 1-2 hours.
• Cut into 24 bars.