This is the recipe I made at our Ward Halloween party where it won one of the little awards they did.
Oatmeal Carmelitas
Crust
2 cups flour
2 cups quick-cooking rolled oats
1 ½ c firmly packed brown sugar
1 tsp baking soda
½ tsp salt
1 ¼ cups butter softened
Filling
1 (12.5 oz) jar (1 cup) caramel ice cream topping
3 Tbls flour
1 (6 oz) pkg. (1 cup)semi-sweet chocolate chips
Heat oven to 350, grease 9x13” 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 tablespoons flour. Remove partially baked crust from oven; sprinkle with chocolate chips. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Bake at 350 for an additional 18-22 minutes or until golden brown. Cool completely. Refrigerate 1-2 hours until filling is set. Cut into bars.
Crust
2 cups flour
2 cups quick-cooking rolled oats
1 ½ c firmly packed brown sugar
1 tsp baking soda
½ tsp salt
1 ¼ cups butter softened
Filling
1 (12.5 oz) jar (1 cup) caramel ice cream topping
3 Tbls flour
1 (6 oz) pkg. (1 cup)semi-sweet chocolate chips
Heat oven to 350, grease 9x13” 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 tablespoons flour. Remove partially baked crust from oven; sprinkle with chocolate chips. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Bake at 350 for an additional 18-22 minutes or until golden brown. Cool completely. Refrigerate 1-2 hours until filling is set. Cut into bars.
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