Best Chocolate Carmelita Bars Recipes

Chocolate Carmelita Bars image

Provided by Food Network

Categories dessert

Time 1h4m

Yield 3 dozen bars

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1 3/4 cups oats, (quick or old fashioned, uncooked)
1 3/4 cups Pillsbury BEST® All Purpose Flour, divided
3/4 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Shortening or 3/4 stick Crisco® Butter Shortening Sticks
1 tbsp. water
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans or walnuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 cup Smucker's® Caramel Sundae Syrups Ice Cream Topping

Steps:

HEAT oven to 350 degrees F. Spray a 13 x 9-inch pan with no-stick cooking spray.
COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
SPRINKLE with nuts and chocolate chips.
COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 14 inch of pan edges. Sprinkle with reserved oat mixture.
RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
CUT into bars about 2 x 1 1/2 inches.

OATMEAL CHOCOLATE CARMELITA BARS image

Categories Chocolate

Number Of Ingredients 8

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Steps:

Preheat oven to 350. Unwrap and melt the caramels in a small saucepan with whipping cream. Stir continuously until smooth and melted. Set aside. Combine the melted butter, oats, flour, brown sugar, and baking soda in a separate bowl. Put half of the oatmeal mixture in an 8×8 pan. spread the mixture throughout the pan. Bake for 10 minutes. Remove from oven and sprinkle the chocolate chips over the top. Pour the caramel mixture on top of the chocolate chips. Crumble the remaining oatmeal mixture over the caramel. Return the dish to the oven and bake another 15 to 20 minutes or until the sides are light brown. Cool for a few hours at room temperature

Chocolate Carmelita Bars image

Provided by Crisco Recipes

Categories Bar Cookie

Time 1h4m

Yield 3 dozen bars, 36 serving(s)

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1 3/4 cups oats (quick or old fashioned, uncooked)
1 3/4 cups flour, divided
3/4 cup firmly packed light brown sugar
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 tablespoon water
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans or 1 cup chopped walnuts
1 cup semi-sweet chocolate chips (6 oz. pkg.)
1 cup Smucker's® Caramel Sundae Syrups Ice Cream Topping

Steps:

HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
SPRINKLE with nuts and chocolate chips.
COMBINE caramel topping and remaining 1⁄4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 1⁄4 inch of pan edges. Sprinkle with reserved oat mixture.
RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
CUT into bars about 2 x 1 1/2 inches.

Nutrition Facts : Calories 131.2, Fat 6.3, SaturatedFat 1.6, Sodium 35.8, Carbohydrate 17.6, Fiber 1.5, Sugar 7.1, Protein 2.4