Oatmeal Carmelitas

For Thanksgiving of 2011, my entire family & I went to Williamsburg, Virginia. From the mind of a 4th-grader, this was the most perfect trip. One of the reasons being, I ate Oatmeal Carmelitas for breakfast every morning. Some may argue this is not the most nutritious option, but there is oatmeal in them so it counts right?

These delicious dessert bars have been in the family for such a long time. This Pillsbury recipe is a fairly simple one. In fact, I whipped together a batch last week for a Friendsgiving. Oatmeal Carmelitas are always a hit & would be perfect alongside a slice of pumpkin pie this Thursday (aka Thanksgiving)!! Here is the recipe:

Ingredients for the Crust

  • 2 cups all-purpose flour

  • 2 cups Rolled Oats

  • 1.5 cups of firmly packed brown sugar

  • 1 teaspoon baking soda

  • 0.5 teaspoon salt

  • 1.25 cups softened butter

Ingredients for the Filling

  • 1 jar (approx. 12.5 oz) caramel ice-cream topping (I used the Smucker's salted caramel)

  • 3 tablespoons all-purpose flour

  • 1 cup choc. chips (I'm pretty I used ALOT more)

  • 0.5 cup chopped nuts (optional)

  1. Start by heating your oven to 350*F or 325*F convect. Grease a 13x9 in pan. I prefer to use a canola oil spray. Lightly spoon your flour into a measuring cup & level it off. In a large bowl, combine all ingredients for the crust. Mix them together on low until your mixture is crumbly. Set aside about half of your mixture (about 3 cups). Take the remaining half & press it into the bottom of your greased pan. Bake this for 10 minutes.

  2. Meanwhile, combine the caramel topping & 3 tablespoons of flour in a small bowl. Make sure to blend well.

  3. Remove the partially baked crust from the oven. While it is warm, sprinkle the chocolate chips (& nuts) on top. Then, drizzle the caramel mixture on top as evenly as possible. Take the crumble mixture that had been set aside & sprinkle it on top of the caramel layer.

  4. Return to the oven. The recipe says to bake for 18-22 minutes, but I did more like 35 or until golden brown. The secret here is you don't want them to be too slushy or gooey. Then allow the Carmelites to completely cool (about an hour). Refrigerate for 1 to 2 hours or until the filling is completely set. Finally, cut into bars. You should be able to get 36 bars more or less.

I hope you enjoy this amazing recipe as much as I do!


Winnie G.