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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Italy 
Cook'n in Mexico |
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Oatmeal Carmelitas |
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Serves: 36 Print this RecipeErlyce Larson - Kennedy, Minnesota Bake-Off® Contest 18, 1967 These rich, chewy bars have become a favorite of Pillsbury and are one of the most requested recipes ever. They will stay soft and delicious when stored tightly covered in the baking pan. CRUST 2 cups all-purpose flour 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 FILLING 1 jar (12.5 oz or 1 cup) caramel ice cream topping 3 tablespoons all-purpose flour 1 (6-ounce) package (1 cup) semisweet chocolate chips 1/2 cup chopped nuts Heat oven to 350°F. Grease 13 x 9-inch 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°F. for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Bake at 350°F. for an additional 18 to 22 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours until filling is set. Cut into bars. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 200; Protein 2g; Carbohydrate 26g; Fat 9g; Sodium 160mg PICTURE: Top to bottom: Oatmeal Carmelitas, Choconut Chippers From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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