Best 8 Beckys Oatmeal Carmelitas Recipes

BECKY'S OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
• Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

CHOCOLATE CARAMEL OAT BARS (CARMELITAS) RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F (175˚C).
• In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
• Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
• Pour about ½ of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other ½ of the oat mixture for later.
• Pour two cups (350 grams) of chocolate chips over the oat mixture and spread them out evenly. Save the ½ cup (85 grams) for the top.
• In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
• Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
• Pour the rest of the oat mixture over the caramel and spread out evenly.
• Add the other ½ cup of chocolate chips on top.
• Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
• Enjoy!

OATMEAL CARMELITAS

Steps:

• Heat oven to 350*.
• Grease 13x9 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb 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 topping and 3 tbls.
• flour; set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven and bake an additional 18 to 22 minutes or until golden brown.
• Cool completely.
• Refrigerate 1 to 2 hours or until filling is set.
• Cut into bars.
• Enjoy!

BECKY'S OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
• Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

BECKY'S OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
• Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

BECKY'S OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
• Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

BECKY'S OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
• Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently. Remove from heat.
• Mix next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
• Bake 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.