TINA'S OATMEAL CARMELITAS (DAVID'S VERSION)
WOW is all I can say about these wonderful bars. They are the kind of thing as soon as you taste it, you're going to finish the whole dish! I'm serious, every time we make these they don't last two days, and we make two batches at a time. I've posted this recipe exactly the way it was given to me, but I do like to add nuts to...
Provided by David Kuhlmann
Categories Other Desserts
Time 50m
Number Of Ingredients 12
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!
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