Carmelitos

Oh my...this is quite possibly my favorite bar cookie EVER! Honestly I try not to make these cookies too often because I always eat too many! It is one of those treats that I can't stay away from. I just take a smidgen here and cut off a tiny slice there and pretty soon half the pan is gone! With that in mind, you may want to make this when you have people around to share it with! They are decadent and delicious. They are also super easy to make since you use caramel sauce versus unwrapping actual caramels. I will say that I don't really like this treat right out of the oven. For me these cookies are much better after they are completely cooled and set. Hope you enjoy!**PS Have you noticed that we are changing our blog design? We thought it was time for a little change around here! We are under blog construction this week--so please be patient during the changing headers, fonts and backgrounds:) Amy (one the sisters) designed the header--didn't she do a great job?!Carmelitos
submitted by Melanie ~The Sisters Cafe

Crust:
1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted

Filling:
1 cup chocolate chips (I like milk for this)
1/2 cup pecans, chopped (I never add these but good)
3/4 cup caramel topping
3 Tablespoons flour

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup caramel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

 

**FOR a 9x13 size pan use these quantities of the ingredients and follow directions above

Crust:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter,
softened

Filling:
1 (12 1/2 ounce) jar caramel
3 tablespoons all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup chopped nuts