Oatmeal Carmelitas Recipe ❣️
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Carmelitas make an extraordinary, decadent layered bar for Valentines Day or any day. Carmelitas sandwich a sticky caramel, chocolate, and pecan filling between two layers of buttery, streusel-like shortbread studded with oats. We've made these more times than we can count and they are always a hit. Crowd pleasing, simple, never fail and addictive ❣️
Ingredients
Crust
2 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 butter, softened
Filling
1 (12.5-oz.) jar caramel ice cream topping
3 tablespoons all purpose
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup chopped pecans
Preparation
- 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.
- Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
- Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
- 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.
Yields 36 servings.
Shop Watanut for Fresh Georgia Pecans.
This recipe is an oldie but goodie winning the Pillsbury Bake Off in 1967 by Erlyce Larson.
Photo credit to King Arthur Flour Company, Inc.
