Oatmeal Carmelitas

Oatmeal Carmelitas

For the Crust:
2 cups flour
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter or regular margarine, softened

For the Filling:
1 jar (12.25 oz.) caramel topping (1 cup)
3 tbsp flour
1 cup semisweet chocolate chips (6 oz.)
1/2 cup chopped nuts

Heat the oven to 350 F. Spray the bottom and the sides of a 13 x 9 inch baking pan with cooking spray. In a large bowl, beat the crust ingredients with an electric mixer on low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for the topping. Press the remaining crumb mixture in the bottom of the pan. Bake for 10 minutes. Meanwhile, in a small bowl, mix the caramel topping and 3 tablespoons of flour. Sprinkle the chocolate chips and the nuts over the partially baked crust. Drizzle evenly with the caramel mixture. Sprinkle with the reserved crumb mixture. Bake for 18 to 22 minutes longer or until golden brown. Cool completely in the pan on a cooling rack, about 1 hour. Refrigerate 1 to 2 hours or until the filling is set. Makes 36 bars