Monday, June 15, 2009

Yesterday we went to a family reunion on Chad’s side. It was a pitch in and I decided to bring a dessert. I have tons of recipes starred in my Google reader! I decided to go back to the beginning of the starred recipes and start making them. So far I have made about 5 different things out of probably over 300!!!! These bars turned out great and were super simple to put together! That is always a plus.

This is a Pillsbury recipe but I actually found it from this site.

Oatmeal Carmelitas

from Pillsbury

2 cups Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)
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 (I used butter)
1 (12.5-oz.) jar (1 cup) caramel ice cream topping
3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)
1 cup semisweet chocolate chips (I used 1/2 cup Milk chocolate and 1/2 cup semisweet chocolate chips)
1/2 cup chopped nuts (I usually use Walnuts but omitted nuts this time)
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 for 10 minutes or until light brown.

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.


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