A nutty, chocolatey layer between brownsugar-oatmeal crusts, topped with melted, creamy caramel.
Recipe: Caramelita Bars
36 soft caramel candies 5 tablespoons evaporated milk 1 cup all-purpose flour 1 cup quick-cooking oatmeal 3/4 cup firmly packed brown sugar 3/4 cup butter, melted 1 teaspoon baking soda 1/4 teaspoon salt 1 cup semisweet chocolate chips 3/4 cup chopped pecans
Preheat oven to 350°F (175°C).Grease a 13 x 9 x 2-inch baking pan.
In a small saucepan, heat caramel candiesand evaporated milk until smooth and creamy. Remove from theheat and set aside.
Combine flour, quick-cooking oatmeal,brown sugar, baking soda and salt in a large mixing bowl; mixin melted butter to make dough.
Press half of the mixture into preparedpan. Bake 10 minutes. Sprinkle chocolate chips and pecans overthe dough. Top with the remaining dough and bake an additional15 minutes.
Remove from oven and top with caramelmixture, reheating as needed to obtain spreadable consistency.
Refrigerate for 2 hours before cuttinginto bars.
Makes 16 bars.
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