Oatmeal Carmelita Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
• Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

Steps:

• 1. Heat oven to 350 degrees. Grease a glass 13x9 pan with spray Crisco.
• 2. In a large bowl, beat the base ingredients with electric mixer on low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for the topping.
• 3. Press the remaining crumb mixture in the bottom of the pan.
• 4. Bake 10 minutes.
• 5. Meanwhile, in a small bowl, stir together the caramel topping and 4 Tbsp of flour. Set aside.
• 6. After removing the base from the oven, sprinkle the chocolate chips and nuts over the partially baked base.
• 7. Drizzle evenly with the caramel mixture.
• 8. Sprinkle with reserved crumb mixture. Bake 18-22 minutes longer or until golden brown.
• 9. Cool completely in the pan on a cooling rack for about an hour. Refrigerate 2 hours or until filling is set. Cut into bars. Store in a tightly covered container.

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:

• In a large bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter and mix well. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. , Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars.

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-or 9-inch square pan.
• In medium bowl, stir softened butter and egg. Stir in cookie mix (dough will be stiff). Reserve 1/2 cup dough for topping. Press remaining dough into pan.
• Bake 15 to 20 minutes or until light golden brown. Meanwhile, in medium bowl, microwave caramels and milk uncovered on High 2 to 3 minutes or until cramels are completely melted, stirring every minute.
• Spread caramel mixture evenly over crust. Drop reserved cookie dough by teaspoonfuls over caramel mixture. Bake an additional 15 to 20 minutes or until golden brown. Cool 10 minutes. Run knife around edges of pan. Cool completely before cutting.

Steps:

• 1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking dish; set aside. 2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. 3. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine. 4. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven. 5. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven. 6. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer. 7. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish. 8. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes. 9. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.