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Oatmeal Carmelitas

topping, oats, margarine, flour, brown sugar, chocolate chips, nuts, baking soda

Oatmeal Carmelitas -


Crust2 cups all-purpose 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 1 1/4 cups butter, softened
Filling1 (12 1/2 ounce) jar caramel ice cream topping (1 cup)
3 tablespoons all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup chopped nuts


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.

Read the full directions on


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