Oatmeal Carmelitas

1. 1

   350degrees 9X12 inch nonstick cake pan Yield 24

2. 2

   Melt butter in 5 quart saucepan, add salt, brown sugar.

3. 3

   Add oatmeal, flour and soda to melted butter mixture, blending with a spoon. Mixture should be crumbly,and will be oily, but able to press onto pan.

4. 4

   Press ONE HALF of the crumb mixture into the cake pan. BAKE 10 minutes. Remove from oven

5. 5

   and sprinkle chocolate chips, nuts, and drizzle with caramel/flour mixture.

6. 6

   Sprinkle with remaining crumb mixture, press/pat down lightly.

7. 7

   BAKE 20 minutes more.

8. 8

   Remove from oven, and while hot cut into squares, then recut and remove from pan when cool.

9. 9

   Stores in refrigerator for 2 weeks in tight container, or freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.