Best Chocolate Oatmeal Carmelitas Recipes
OATMEAL CHOCOLATE CARMELITAS
These have been favorites in my house for as long as I can remember! They're sweet, gooey, and so delicious. They're similar to another recipe on Zaar, but were just different enough that I decided to post them anyway. We often double this and bake it in a jelly roll pan. Prep time does not include 1-2 hours to chill after baking.
Provided by Kree6528
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In large mixing bowl, combine all ingredients for crust; blend well with mixer to form crumbs.
- Press half of crumbs into bottom of 11x7-inch pan.
- Bake at 350 degrees for 10 minutes.
- Remove from oven; sprinkle with chocolate chips and pecans.
- Blend caramel topping and flour; spread over chocolate and pecans.
- Sprinkle with remaining crumb mixture.
- Bake 15-20 minutes longer or until golden brown.
- Chill 1-2 hours.
- Cut into 24 bars.
Nutrition Facts : Calories 187.8, Fat 9.8, SaturatedFat 5.1, Cholesterol 15.3, Sodium 139.9, Carbohydrate 25.4, Fiber 1.2, Sugar 10.7, Protein 1.8
CHOCOLATE-OATMEAL CARMELITAS
Steps:
- Preheat the oven to 350 degrees. Butter a 9x13-inch metal baking pan.
- In a large bowl, whisk 3 cups of the flour with the baking soda and salt. Add the butter, oats, and brown sugar and mix until combined.
- In a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour. Pat half of the oat mixture into the baking pan.
- Bake for 15 minutes. Scatter 1/2 of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture on top. Cover with the remaining chocolate chips, pecans, and dulce de leche.
- Bake for about 35 minutes or until the edges are set. Let stand uncovered at room temperature overnight. Cut the carmelitas into bars and serve.
- NOTE: Dulce de leche, the Latin caramel sauce is available at most supermarkets and specialty food shops.
- MAKE AHEAD: Once cooled, the carmelitas can be kept in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
CHOCOLATE OATMEAL CARMELITAS
Steps:
- 350* Butter 9 x 13" pan. In large bowl, whisk 3 c flour with the baking soda and salt. Add the buttr, oats and brown sugar and mix untl combined. In small bow, mix the dulce de leche with the remaining 3 tbs flour. Pat half of the oat mixture into the baking pan. Bake for 15 min's. Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce sauce on top. Crumble the remaining oat mixture evenly into the pan. Cover with the remaining chocolate chips, pecans and dulce. Bake for about 35 min's or until edges are set. Let stand uncovered at room temp over night. Cut bars and serve.
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