I mentioned earlier this week that one of my favorite dishes to bake is the Oatmeal Carmelitas. It’s simple, delicious and lasts for days. Since several of you asked for the recipe, here you go!
2 cups all-purpose flour (I’ve also done 1 cup whole wheat flour, 1 cup all-purpose flour and retained same taste results)
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. (Nora’s Note: I don’t ever use margarine, only butter. Organic butter at that. Salted is preferable than unsalted.)
1 cup caramel ice cream topping (preferably not fat free or low-fat as it’s too runny. Make sure to get the hot caramel, not the caramel flavored topping.)
3 tablespoons all-purpose flour
1 cup semi-sweet chocolate chips (I tend to use a little more chocolate chips than this)
1/2 cup chopped nuts (optional) (Nora’s Note: Being allergic to most tree nuts, I skip this portion of the recipe, hence the additional chocolate chips.)
Heat oven to 350 F. Grease 13 x 9 inch pan.
In large bowl, combine all the base ingredients; mix at low speed until crumbly.
Reserve half of crumb mixture (approx 3 cups) for topping. Press remaining crumb mixturen in bottom of greased pan. Bake at 350F for 10 minutes.
While the bottom base is baking, combine caramel topping and 3 tablespoons flour. Remove partially baked base from oven, sprinkle with chocolate chip and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Bake at 350F for 18-22 minutes (it’s closer to 22 usually) until top is golden brown and caramel is slightly bubbling.
So that you can devour them:
Cool 1 hour or until completely cooled; refrigerate for 1 to 2 hours or until filling is set. Cut into bars. It claims the yield is 36 bars, but that would be really sweet and overkill for the tastebuds and the waistline. You can get double that if you cut them smaller. Use a knife dipped in cold water when cutting the bars; keeps the caramel from sticking to the knife as you go. I highly recommend keeping the bars chilled and in an airtight container. If they are at room temperature, the caramel will start to melt and it’s get messy fast.
* Excellent when chilled; chewy caramel plus crumbly base and chocolate? Divine.
* Heat a bar for 15 seconds in the microwave; top with half a scoop (or more) of French Vanilla Ice Cream. Scrumptious.
* These bars are excellent for cookie/bar exchanges; just make sure to wrap each one in wax paper.
Hope you enjoy this recipe as much as I do! Bon Appetit!