Oatmeal Carmelitas

Oatmeal Carmelitas

Prep: 30 min.
Cook: 30 min.
Cool: 2 hours
Yield: 36 bars

Crust:
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup margarine or butter, softened (2 1/2 sticks)

Filling:
1 12.5 oz jar caramel ice cream topping (1 cup) (can also use other ingredients like apricot preserves)
3 Tablespoons all-purpose flour
16 oz pkg. semi-sweet chocolate chips (1 cup)
1/2 cup chopped nuts (optional)

To make crust: Preheat oven to 350 degrees. Grease a 13×9 pan. In a large bowl, combine the flour, oatmeal, brown sugar, baking soda, salt and butter. 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 for 10 min.

Meanwhile, prepare filling. In a small bowl, combine caramel topping and 3 tablespoons flour.Blend well. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture.Sprinkle with reserved crumb mixture. Return to oven; bake an additional 18-22 min. or until golden brown. Cool 1 hr. or until completely cooled.