Oatmeal Carmelitas recipe

This recipe is from an old cookbook, Festive Baking for All Seasons, Pillsbury, 1976.

OATMEAL CARMELITAS

Crust
1 cup Pillsbury's Best All Purpose or Unbleached Flour
1 cup quick-cooking rolled oats
3/4 cup firmly packed brown sugar
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted

Topping
6-oz. pkg. (1 cup) semi-sweet or milk chocolate pieces
1/2 cup chopped nuts
3/4 cup caramel ice cream topping
3 tablespoons flour

Preheat oven to 350°F.  Grease (not oil) 9-inch square pan.  In large bowl, combine Crust ingredients; blend to form crumbs.  Press half of crumbs into greased pan.  Bake 10 minutes.  Sprinkle chocolate pieces and nuts over partially baked crust.  Combine caramel topping and flour; drizzle over chocolate and nuts.  Sprinkle with remaining crumbs.  Bake 15 to 20 minutes until golden brown.  Chill for easier cutting.  About 2 dozen bars.

Ref:  003643

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