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Oatmeal Carmelitas

Line the pan with nonstick aluminum foil, if desired. Once baked and cooled, lift the foil and the cookie out of the pan. Place on a cutting board, and carefully peel foil away from sides of cookie. Cut into bars.

Southern Living NOVEMBER 2006

  • Yield: Makes 24 to 30 bars
  • Prep time:25 Minutes
  • Bake:30 Minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 cups uncooked quick-cooking oats
  • 1 1/2 cups firmly packed light brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, melted
  • 1 (12-oz.) package semisweet chocolate morsels
  • 1/2 cup chopped pecans or walnuts, toasted (optional)
  • 1 (14-oz.) package caramels
  • 1/3 cup half-and-half

Preparation

1. 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.

2. 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.

3. Bake at 350° for 30 minutes or until light golden brown. Cool in pan on a wire rack. Cut into bars.

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Oatmeal Carmelitas recipe

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