Best Oatmeal Carmelitas Recipes

OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
• Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350*.
• Grease 13x9 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* for 10 minutes.
• Meanwhile, in small bowl combine caramel topping and 3 tbls.
• flour; set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven and bake an additional 18 to 22 minutes or until golden brown.
• Cool completely.
• Refrigerate 1 to 2 hours or until filling is set.
• Cut into bars.
• Enjoy!

BECKY'S OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
• Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

OATMEAL CHOCOLATE CARMELITAS

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.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently. Remove from heat.
• Mix next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
• Bake 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.

OATMEAL CARMELITAS

Steps:

• 1. Heat oven to 350 degrees. Grease a glass 13x9 pan with spray Crisco.
• 2. In a large bowl, beat the base ingredients with electric mixer on low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for the topping.
• 3. Press the remaining crumb mixture in the bottom of the pan.
• 4. Bake 10 minutes.
• 5. Meanwhile, in a small bowl, stir together the caramel topping and 4 Tbsp of flour. Set aside.
• 6. After removing the base from the oven, sprinkle the chocolate chips and nuts over the partially baked base.
• 7. Drizzle evenly with the caramel mixture.
• 8. Sprinkle with reserved crumb mixture. Bake 18-22 minutes longer or until golden brown.
• 9. Cool completely in the pan on a cooling rack for about an hour. Refrigerate 2 hours or until filling is set. Cut into bars. Store in a tightly covered container.

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.

OATMEAL CARMELITAS

Steps:

• 350degrees 9X12 inch nonstick cake pan Yield 24 Melt butter in 5 quart saucepan, add salt, brown sugar. Add oatmeal, flour and soda to melted butter mixture, blending with a spoon. Mixture should be crumbly,and will be oily, but able to press onto pan. Press ONE HALF of the crumb mixture into the cake pan. BAKE 10 minutes. Remove from oven and sprinkle chocolate chips, nuts, and drizzle with caramel/flour mixture. Sprinkle with remaining crumb mixture, press/pat down lightly. BAKE 20 minutes more. Remove from oven, and while hot cut into squares, then recut and remove from pan when cool. Stores in refrigerator for 2 weeks in tight container, or freezes well.

TINA'S OATMEAL CARMELITAS (DAVID'S VERSION)

Steps:

• 1. Preheat oven to 350. Grease 9x13 inch baking dish.
• 2. In a large bowl, combine all crust ingredients. Mix until crumbly.
• 3. Press 1/2 crumb mixture (about 3 cups) in bottom of baking dish. Bake at 350 for 10 minutes. Set rest of crumb mixture aside.
• 4. In a small bowl combine caramel topping, and 3 tablespoons of flour and blend well. Remove partially baked crust from the oven. Sprinkle with chocolate chips and pecans.
• 5. Drizzle the caramel mixture evenly over the chocolate chips and pecans. Sprinkle with the remaining crumb mixture.
• 6. Return to oven and bake an additional 20 minutes or until golden brown. Cool for 1 hour or until room temperature. Cut into bars and serve! Bon Appetite! The recipe that I was given says to refrigerate the bars after they are room temperature. If you do this they will be very hard and chewy. I don't agree with this!

OATMEAL CARMELITAS

Steps:

• 1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine all crust ingredients mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.2. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour blend well.3. Remove partially baked crust from oven sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture sprinkle with reserved crumb mixture.4. Return to oven bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 200 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 4% * Sugars: 17 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fruit, 1 1/2 Fat or 2 Carbohydrate, 1 1/2 Fat

PRIZE-WINNING OATMEAL CARMELITAS

Steps:

• In large mixing bowl, combine 1 cup of flour, oats, brown sugar, soda, salt and butter. Blend well at low speed to form crumbs. Press half of crumbs into bottom of an 11" x 7" baking pan. Bake at 350 degrees F for 10 minutes.
• Remove pan from oven. Sprinkle with chocolate chips and pecans. Blend caramel topping with remaining flour. Pour caramel mixture over chocolate and pecans to cover. Sprinkle with remaining crumb mixture. Bake 15-20 minutes until golden brown. Chill 1-2 hours before serving. Cut into bars.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350. Line 13x9 inch pan with foil and then spray with non-stick baking spray.
• In large bowl, beat all "Base" ingredients until crumbly. Remove 1/2 of the mixture and put in pan, pressing down to form crust. Bake 10 minutes.
• Meanwhile, in small bowl, mix caramel sauce and 3 tablespoons of flour. Sprinkle chocolate chips and nuts over baked crust. Spoon caramel sauce on top.
• Sprinkle remaining crust mixture over the top. Bake at 350 for about 18-22 minutes until golden brown. Cool completely on cooling rack, about 1 hour, then refrigerate 1 - 2 hours or until filling is set.
• Lift from the pan by grabbing foil. Peal foil away from sides and cut into bars. Store in tightly covered container.