Carmelitas

I'm afraid I've started to mislead you into thinking that this blog is all about exercising and health food. I have to set the record straight with this recipe. If you have ever visited us, you have probably already tasted these bar cookies. They are our all-time favorites and always a sure crowd pleaser. This is a recipe you will definitely want to try.

This afternoon we had some very good friends over for some Taboo! (the game) and football, so I had a good excuse to make them. It was my sugar indulgence of the week and it was worth it!

Carmelitas
(adapted from Pillsbury Best of the Bake-Off cookbook)

CRUST
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter, softened

FILLING
1 (12.5 oz. jar) caramel ice cream topping (or 1 can dulce de leche*)
3 Tbl. flour
1 cup chocolate chips
1/2 cup chopped nuts

Heat oven to 350. Grease 13x9 inch pan. In large bowl, blend all crust ingredients at low speed (or with your fingers) until crumbly. Press half of the 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 sauce and 3 Tbl. flour (if you are using dulce de leche you do not need to mix in the additional flour). Remove partially baked crust from oven; drizzle evenly with caramel. Sprinkle with chocolate chips and nuts. Sprinkle reserved crumb mixture over all.

Bake at 350 for an additional 18-22 minutes or until golden brown. Cool completely before cutting into bars.

*The caramel sauce is delicious too but I usually prefer the creamy taste of the dulce de leche. Just note that it's just a little more work to spread the dulce de leche over the crust. Use a butter knife and a very light touch to spread.

Happy Saturday!