Oatmeal Carmelitas
Here’s an oldie but goodie—Oatmeal Carmelitas, a Pillsbury Bakeoff winner from long ago. Back in the day, I would eagerly wait to hear which recipes won in the various Pillsbury Bakeoff categories. Since there was no internet, the recipes would usually appear in local newspapers or in magazines like Good Housekeeping. I would cut them out and add them to my recipe folders. If the recipe made the grade, I would write them out on an index card and put them in my recipe box. Now, I just copy and paste them into a Word doc!
There’s a good reason Oatmeal Carmelitas won a place in Pillsbury Bakeoff history. The squares hit the perfect trifecta with its combo of chocolate, caramel, and nuts. They are chewy, crunchy, and filled with chocolate in every bite. I loved them as a teenager, and my kids loved them when they were teenagers. I fully expect that all my grandchildren will love them when they’re teenagers, too. 🙂
Oatmeal Carmelitas
Ingredients for Crust
- 1 cup flour
- 1 cup old-fashioned rolled oats
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup light brown sugar, firmly packed
- 3/4 cup melted butter
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Ingredients for Filling
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
- 3/4 cup caramel ice cream topping
- 3 tbl. flour
Directions
Preheat oven to 350o F
Grease bottom and sides of 9” square pan and set aside.
Whisk the flour, rolled oats, baking soda, and salt in a large bowl. If you prefer to use a stand mixer, that’s fine; but I usually mix by hand. Add the brown sugar to the bowl and break it up with a wooden spoon; then mix until all the ingredients are incorporated.
Pour the melted butter into the bowl with the dry ingredients and combine until crumbs are formed.
Press half of the crumbs into the bottom of the prepared 9” pan. Bake in the preheated oven at 350o F for 10 minutes.
While the bottom layer of crumbs is baking, mix the caramel and flour together until thoroughly combined. Set aside until the bottom layer finishes baking.
Remove the pan from oven after the 10 minutes are up and immediately sprinkle chocolate chips and walnuts over the baked crust. Drizzle the caramel mixture over the chocolate and nuts.
Sprinkle remaining crumbs over caramel topping. Bake at 350o F for 15 to 20 minutes until top is golden brown.
After cooling, refrigerate for easier cutting and chewier bars.
Source: This was a Pillsbury Bake-off prize winner that I cut out of the newspaper over 40 years ago. You can find the recipe online now, but it has been changed to double the ingredients and bake it in a 9×13 pan.