Carmelitas

When I am asked to bring cookies or brownies (a finger dessert) to an event, I almost always default to CARMELITAS – they are easy to make, but look like they are difficult because of all the layers, AND everyone always asks for the recipe – or they just make you bring them to every get-to-together after that.

The yummy oatmeal/brown sugar mixture tastes good on it’s own, but when you add the caramel and chocolate in the middle…oh my, it’s divine!! Just wait, you’ll see!

Here is a printable version of the CARMELITAS!

CRUST:

2 cups flour

2 cups quick-cooking rolled oats

1 ½ cups firmly packed brown sugar

1 tsp. baking soda

½ tsp salt

1 ¼ cups margarine or butter (softened but not melted)

FILLING:

1 cup caramel ice cream topping (I use “Mrs. Richardsons” brand)

3 Tbsp. flour

1 – 6 oz. pkg choc. chips (milk or semi sweet)

INSTRUCTIONS:

Heat oven to 350 degrees.

1. Grease 9 x 13 pan (if you double the recipe, use a jelly roll pan/cookie sheet).

2. 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 the remaining crumb mixture for topping.

3. Bake at 350 degrees for 10 minutes.

4. In small bowl, mix caramel topping and the 3 Tbsp flour together. Remove partially baked crust from oven; sprinkle with chocolate chips. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture and pat gently.

5. Bake at 350 degrees for an additional 18-20 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours until filling is set – I NEVER wait that long!

6. Cut into bars. Makes 36 small bars or 24 large bars.

Tips:

• I use a hand pastry blender when making the crust.

• You can double this recipe and bake it in a jelly roll pan (11 x 17) for about 5 minutes longer.