|Nutritional Guidelines (per serving)|
There are many versions of this spectacular layered bar cookie floating around.
Oatmeal Carmelitas are filled with caramel and chocolate, sandwiched in between a wonderful mixture of oatmeal and brown sugar. This is one of the best cookie recipes around. I don't remember the first time I tasted these bars, but they are a favorite with family and guests.
It's important not to overbake these bar cookies. If you do, the crust will get hard and you won't get the melting combination of caramel and chocolate in the middle. Watch them carefully when they are in the oven the first time you make them. The caramel should just be bubbling around the edges of the pan. When that happens, they are done; get them out of the oven.
- 2 cups flour
- 2 cups quick cooking rolled oats
- 1-1/2 cups firmly packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter (melted)
- 1 (11 ounce) package light caramels (unwrapped)
- 1/3 cup light cream or milk
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans
Preheat the oven to 350F. Grease a 13" x 9" pan and set aside.
In a large bowl, combine the flour, oats, brown sugar, soda and salt and blend with a spoon until mixed. Add the melted butter and mix until crumbly. Reserve half of crumb mixture (about 3 cups) for the topping. Press the remaining crumb mixture in the bottom of the prepared pan.
In a small bowl, combine the caramels and cream. Heat in the microwave oven for 3 to 4 minutes on 50% power, stirring twice during cooking, until the caramels are melted and the mixture is smooth.
Sprinkle the chocolate chips and pecans over the crust in the pan. Drizzle evenly with the melted caramel mixture and sprinkle with the reserved crumb mixture evenly to coat.
Bake the bars for 18 to 25 minutes or until light golden brown and bubbling around the edges. Cool the bars for 1 to 2 hours on a wire rack or until completely cooled. Cut into bars, then store covered with foil at room temperature.